Prepare main ingredients: ten chicken wings (usually chicken legs), dried mushrooms, a carrot (about six fresh mushrooms), two green peppers, a lotus root (or potato) and a cucumber. One piece of ginger, one piece of garlic, one piece of onion and one piece of coriander.
Seasoning water, cooking wine, star anise, soy sauce, aged vinegar, vegetable oil and salt.
-Start making.-One by one,
First of all, aquatic mushrooms
The night before, put the dried shiitake mushrooms into the pot, add enough clean water to quickly grab and wash them, change the water to clean them twice to remove the dust on the surface, and then soak them in 500 ml of clean water for about eight hours (do not use hot water when soaking, otherwise the fragrance and nutrition of shiitake mushrooms will be lost to a certain extent).
Second, cut vegetables
Wash chicken wings and cut them into small pieces, wash carrots with pedicled water and cut them into small pieces, peel lotus roots and cut them into small pieces, remove pedicles and seeds from green peppers and cut them into small pieces, wash cucumbers and cut them into small pieces, peel ginger and cut it into grains, pat garlic with a knife, peel and cut it into grains, cut green onions into chopped green onions and cut parsley into sections. Please note that carrots, cucumbers and potatoes are all cut into small pieces. Never slice or shred them, or they will be too ripe and soft to eat. Third, quickly fry chicken.
Fire, add a proper amount of vegetable oil to the pot, when the oil temperature is six minutes hot, add garlic particles to quickly stir-fry garlic flavor, then add chicken pieces, stir-fry quickly on medium heat until it changes color and sets.
Fourth, add seasoning.
Then add shredded ginger, continue to stir-fry the ginger flavor, pour in a spoonful of cooking wine (which can remove the fishy smell and enhance the flavor), a spoonful of soy sauce (which can not only be colored but also enhance the flavor of the sauce) and a spoonful of oyster sauce (which can enhance the flavor), add star anise, and stir-fry the chicken evenly after adding seasonings, which is the key prerequisite to ensure the taste of the chicken.
Fifth, add ingredients.
Pour carrot pieces, stir-fry lotus root pieces quickly and evenly, then pour soft mushrooms and mushroom water into the pot, cover it, bring it to a boil with high fire, and then simmer for about 20 minutes. Don't pour out the water soaked in mushrooms, pour it into the pot and stew it with chicken, so that the dishes will be fragrant and delicious.
Sixth, collect juice.
When the meat is cooked and the juice is collected, add the chopped green pepper pieces, stir-fry the cucumber pieces quickly with high fire to collect the juice, add appropriate amount of salt to taste, stir-fry until the soup is thick, then turn off the heat and take out the pot. Sprinkle chopped green onion and coriander after double rows to increase the fragrance.