1, according to their own needs, take the right amount of tea tree mushrooms, tea tree mushrooms, cut off the root, wash with water and put into the water soak up and put aside.
2, half a chicken clean water, chopped into chicken pieces into a soup bowl, add a little salt and pepper and two blocks of tofu milk.
3, stir with a soup spoon, mix well, and then put aside to marinate for 15 minutes.
4: Cut the garlic in half, slice the ginger, and cut the scallions in half and set aside.
5, turn on the low heat, put a pot, and then pour in the appropriate amount of cooking oil, garlic and ginger into the pot burst incense.
6, reduce the heat to medium and pour the chicken pieces into the pot, use chopsticks to stir-fry the chicken evenly so that it burns until browned.
7, then back to low heat, pour in the appropriate amount of cooking wine, soy sauce and moderate salt to taste.
8, pour in the water to diffuse over the chicken pieces, and then fish up the tea tree mushrooms and drain them into the chicken pieces
9, add half a bowl of starch water, cover the pot and turn on the high heat and cook until 30 minutes.
10, turn off the heat and open the lid, sprinkle in green onion, you can start the pot to eat, with rice is very flavorful.