1. Celery cut into sections
2. Green garlic cut into sections
3. Shiitake mushroom slices
4. Chicken breast sliced diagonally
5. Add 2 tablespoons of vegetable oil to the pot, add sliced green onion, ginger and garlic, 1 tablespoon of peppercorns and 3 dried red chilies and sauté until fragrant
6. Add Pixian bean paste and stir-fry over low heat to get the red oil
7. Add pickled peppers and stir well
8. Add cooking wine, light soy sauce and dark soy sauce, stir well, pour in appropriate amount of water, bring to a boil, turn to medium-low heat and simmer for 20 minutes
9. Add salt, soy sauce, wet starch, water and egg white to the chicken slices
10. For marinating preparation
11. Add 1 tablespoon of vegetable oil to the pot, add celery and green garlic and sauté until fragrant
12. Pour the strained soup base
13. Add shiitake mushrooms and fungus, add chicken juice, bring to a boil, turn to low heat, simmer for 10 minutes, remove and put in a bowl
14. Turn the heat to a low heat, add the chicken slices one by one, turn to a high heat and bring to a boil after all is finished, then pour the chicken slices and soup into a bowl
15. Add 1.5 tablespoons of vegetable oil to the pot, add 1 tablespoon of peppercorns, 3 pieces of dried red pepper and chopped green onions, sauté fragrant and pour on the chicken slices.
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