2, good mushrooms, dried fungus (I don't know how many grams, no scale, I counted mushrooms, about 10, fungus, I ate in a small bowl, half a bowl was dry), mushrooms changed knives, separated from the middle. Tear the auricularia auricula into proper size by hand. Ok, put it aside.
3. Slice ginger (about 6 slices), dice garlic fruit (it can be bigger, about 5 petals), one piece of cinnamon, two pieces of gossip, 0/5 pieces of pepper/kloc-and six pieces of dried red pepper.
4. Drain the chicken. Put 2 ounces of oil on the fire and turn it down. When the oil temperature is about 30% hot, put pepper. Stir-fry and add cinnamon, ginger and garlic. After smelling the scent of ginger, turn to medium heat and add chicken pieces. okay
5. Keep turning the chicken pieces to avoid burning the pot. When the chicken nuggets are 7 cooked, that is, after asking about the rich wax flavor, add dried red pepper (the hotter I am, the better), add half a bowl of cooking wine, and continue to fry for a while, about 2 minutes.
6. Well, at this time, the chicken is almost cooked. Add mushrooms and fungus, stir-fry for about 3 minutes, and add water when it feels a little sticky (I found that I added about half a bowl of water to see how many things are in your pot). Cover the pot, stuffy for a while, boil out the salty taste of preserved chicken, and penetrate into mushrooms and fungus.
7, stuffy chicken at the same time, there are no garlic seedlings in the north, I will cut green onions, cut half onions, and wait.
When you feel that the water in the pot is almost half gone, add chopped green onion to continue to be stuffy. At this point, add some water starch, wait about 1 minute, ok, pour into the pot, stir-fry for a while, and when it feels bright and sticky, hey hey, take out the pot.