1, medium non-fatty wax chicken a, clean water, chopped into a small piece of a small piece. (Personally, I think, chopped large affect the taste, size, than which coconut sugar twice as big as it can be! I do so drop), and then put into warm water to soak, to be used. \x0d\\\\x0d\2, hairy mushrooms, dried fungus (how many grams I do not know, did not use the scales, mushrooms I counted, about 10 or so it, fungus, I used to eat a small bowl, dry half a bowl), mushrooms, knife, from the center of the separation can be. The fungus is torn by hand into the right size. ok Put aside, to be used. \x0d\\\\x0d\3, ginger slices (6 slices or so), garlic fruit diced (can be larger, 5 cloves or so), a piece of cinnamon, 2 Bagua, 15 peppercorns, 6 dried red chili peppers. \x0d\\\x0d\4, chicken drained. Start the fire on the pot, put 2 two oil, change the fire, the oil temperature is about 3 into the heat when the peppercorns, fried flavor into the cinnamon, ginger, garlic, smell the ginger after the aroma, change the heat to medium, to the chicken pieces. ok \x0d\\\\x0d\5, keep turning the chicken pieces, so as not to paste the pot, when the chicken pieces of 7 mature, that is, after asking for the rich fragrance of the wax, into the dry red pepper (depending on taste, I myself is the spicier the better heh heh heh), and the dry red pepper. To into the small half bowl of cooking wine, and then continue to fry for a while, about 2 minutes. \x0d\\\\x0d\6, ok, this time the chicken is almost cooked, put the mushrooms, fungus, stir fry about 3 minutes, when you feel a little sticky pot, then add water (I feel out of the bowl of water, depending on how much stuff you have in the pot ah). Cover the pot and smother for a while to cook out the salty flavor of the preserved chicken and penetrate the mushrooms and fungus. \x0d\\\\\x0d\7, smothered chicken at the same time it, the north does not have garlic cloves, I cut onions, cut half a green onion, wait. \x0d\\\\x0d\8 Feel the water in the pot probably went to half, put in the chopped scallions, continue to smother. At this time, adjust some water starch, wait about 1 minute, ok, pour into the pot, stir fry for a while, feel that dish is very bright, very thick when, hey Start the pot.