1. Wash the chicken and chop into small pieces.

2. Soak the dried mushrooms in warm water for 30 minutes, wash them repeatedly and squeeze out the water. Wash the red pepper and set aside.

3. Wash the green onions and cut them into small sections, wash the spring onions and cut them into chopped green onions, peel the ginger and garlic, wash them and pat them open with a kitchen knife.

4. Pour cold water into the wok, bring to a boil over high heat, add the chicken pieces, add a little cooking wine, scald until cooked and remove.

5. After cleaning the wok, heat the oil in the pan and add vegetable oil. After heating, add red pepper, chopped onions, garlic and ginger and sauté until fragrant.

6. Add chicken pieces and stir-fry until chicken changes color. Add mushrooms and stir-fry until fragrant. Add cooking wine, monosodium glutamate, soy sauce and salt and stir-fry evenly, then add some boiling water until the chicken pieces are covered.

7. Wait until the chicken pieces in the pot come to a boil, then simmer over medium heat for another half minute, wait until the soup dries up and sprinkle with chopped green onion.