1, half a rooster. If it's not enough, you can get one. Chop. Soak the pickled bamboo shoots in water and cut the mushrooms into sections or slices. Cut the kimchi into sections.

2. Stir-fry the dried mustard tuber and cook it for later use. When the heat reaches 80%, add shredded ginger, dried peppers and garlic seeds into the oil pan, stir-fry for a few times, then add chicken pieces, stir-fry and add salt.

3. Stir-fry cooking wine.

4. After five minutes, add pickles, mushrooms and pickled bamboo shoots and stir fry, then add some cooking wine and soy sauce for a while.

5. Stir-fry for 3-5 minutes, pour in a little more boiling water than the chicken pieces, boil over medium heat, and turn over from time to time to avoid burning.

6, 15~30 minutes later, turn off the fire, put some monosodium glutamate and sprinkle with chopped green onion.

7, alcohol stove ignition, open to eat.

8. Add some water after eating, add tofu and eat coriander.