1. Preparation: soak auricularia and daylily, drain the mushrooms, boil the water to blanch the daylily, boil the chicken pieces in the water, put a spoonful of white wine to remove the fishy smell, boil again, take out, wash and drain. Peel garlic and slice onion and ginger.

2, put a little oil in the pot, fry the chicken pieces to remove water, and the surface is yellowish.

3. Add pepper, dried pepper, star anise, onion, ginger and garlic, and stir-fry the fragrance.

4. Add cooking wine, soy sauce, spiced powder and rock sugar and mix well. Continue to stir fry 1 min.

5, add side dishes, stir fry evenly and then dip in the juice. Continue frying for 2 minutes.

6. Add water to submerge the ingredients, add salt to boil and stew for 20-40 minutes.

7, the fire juice into monosodium glutamate.