1. Wash and cut the boy chicken, soak dried shiitake mushrooms and fungus in warm water, scratch and wash several times, squeeze in water and set aside.
2. Heat oil in a pan, add ginger slices and fry until fragrant.
3. Pour in the chicken nuggets and fry until the surface is slightly yellow.
4. Pour in the cooking wine and stir-fry for a while, add soy sauce, dark soy sauce, sugar, shiitake mushrooms, add an appropriate amount of water, and then add star anise and green onion, then turn to a medium heat and simmer for 15 minutes.
5. Add the fungus, cover and simmer for 5-10 minutes.
6. Take out the boiled green onion, collect the juice over high heat, and sprinkle the chopped green onion.
