Ingredients: Please click to enter the picture description. 1 chicken. Please click to enter the picture description. Potatoes 250 grams. Please click to enter the picture description. 150 grams of red mushrooms. Accessories: 1 teaspoon of salt. 10 grams of cooking wine. 10 grams of green onion and ginger. 5 grams of pepper. 2 grams of chicken essence. 1

3 grams of dark soy sauce, 2 grams of peppercorns, 2 grams of aniseed, 1 potato, mushroom stew method 1. A specialty local chicken that won the award in the Foodie Thanksgiving competition, please click to enter the picture description 2. Northeastern unique red mushrooms (also called pine mushrooms)

, can be replaced with other mushrooms. Please click to enter the picture description. 3. Chop the chicken, rinse repeatedly, remove the blood. Please click to enter the picture description. 4. Blanch the mushrooms in advance, remove the water and set aside. Please click to enter the picture description. 5. Add bottom to the pot.

When the oil is hot, add chicken and stir-fry. Please click to enter a picture description. 6. Stir-fry repeatedly until it changes color and becomes slightly browned. Cook with cooking wine, add light soy sauce, dark soy sauce, Sichuan pepper, aniseed, onion and ginger. Please click to enter a picture description.

7. Cut the potatoes into cubes and set aside. Please click to enter the picture description. 8. Add the potatoes and stir-fry. After about 5 minutes, please click to enter the picture description. 9. Add the mushrooms. Please click to enter the picture description. 10. Heat the water until it is level with the chicken and cover the pot.

, bring to a boil over high heat, and simmer over low heat. Please click to enter the picture description. 11. Add salt and pepper halfway, reduce the juice over high heat, and leave some soup in it (the bibimbap will become fragrant). Turn off the heat and add chicken essence.