2, pickled chili pepper cut diagonal section, tea tree mushrooms washed, cut off the root. Bacon cut into thin slices, parsley washed and rooted and chopped, parsley cut into segments.
3, medium heat heat the oil in the pan, burn to 60% hot, the onion, ginger, garlic, pickled pepper segments into the burst incense.
4, into the bacon slices on high heat stir fry for a few moments, then pour in the tea mushrooms, add soy sauce and cooking wine, stir fry evenly.
5, the pot and then add a little water and parsley, medium heat and stir fry for five minutes, add chicken and other seasonings, sprinkle parsley can be out of the pot.