Prepare the chicken legs, debone the chicken legs and cut into small pieces.

2.

Cut the soaked mushrooms into cubes. The dried tofu is also cut into small cubes.

3.

Pour oil into the pot, you can put a little more than usual for cooking.

4.

Put two tablespoons of bean paste and stir-fry over low heat until the red oil comes out.

5.

Add in the diced chicken and stir-fry.

6.

Fry until evenly colored. A tablespoon of sugar to neutralize the taste.

7.

Put a large spoonful of bean paste or sweet noodle paste, which is different from Pixian Douban. If you don’t have it, you can leave it out. The sauce is just a little lighter.

8.

Add the mushrooms and dried tofu and stir-fry.

9.

Add a large bowl of water to cover the height of the diced mushrooms and meat. Add light soy sauce, five-spice powder and pepper to taste, bring to a boil over high heat and then reduce to low heat.

10.

When the soup has reduced a bit, you can turn off the heat. No need to harvest it too dry.

11.

Blank rice noodles. After blanching, rinse them in cold water. The rice noodles will be smoother after being rinsed.

12.

Blanch all the green vegetables, tofu skin and bean sprouts, take them out and put them in a small pot to make a base. You can put two quail eggs in there.

13.

Add broth to a small pot, bring to a boil, add the rice noodles you just blanched, and season appropriately with salt, MSG, etc.

14.

Pour a large spoonful of the mushroom and chicken sauce you just cooked, and you’re ready to eat.