Wash the chicken, cut it into small pieces, put cold water in the pot, add onion, ginger and rice wine, cook until it bleeds, and then rinse it with warm water. Add a proper amount of cold water and old rock sugar into the pot, the old rock sugar will melt, and then stir-fry until it is burgundy. Add the cooked chicken legs, stir-fry and color. Add onion, ginger, pepper, star anise, galangal and cinnamon, stir-fry with black pepper chicken, add appropriate amount of hot water, salt, soy sauce and oil consumption, boil over high fire and simmer over low fire.
Add the soaked dried mushrooms and cook together. Add sweet potato vermicelli and cook until crisp. Finally, it will be popular to collect concentrated juice. Ten or twenty pieces of pepper, two pieces of star anise, several small pieces of pepper, two or three pieces of galangal, one piece of white peony root, one piece of cinnamon, appropriate amount of onion and garlic, salt, soy sauce, oil consumption, sugar, monosodium glutamate and chicken essence. Add some oil to the pot, bring it to a boil, add the auxiliary materials, stir-fry the chicken breast, stir-fry the auxiliary materials for two or three times, add the fungus, add some water and simmer for an hour.
The longer the mushrooms are stewed, the more fragrant they are. Add auxiliary materials when cooking. Dried hazel mushrooms are very fragrant and have the strongest aroma, which is more suitable for soup. Chicken soup for the soul is delicious, but firewood with mushrooms is not very good. Dried and frozen mushrooms have no taste, but they taste like chicken after stewing. Fresh quick-frozen mushrooms are not only delicious, but also thick mushrooms are full of juice and enjoy every bite. A small yellow mushroom is too troublesome to wash, but it tastes delicious.