1. Lute leg cuts
2. Boil in a pot under cold water
3. Boil for 3 minutes, remove and set aside
4. Wash the side dishes
5. Change the knife to spare
6. Scallion, ginger, garlic and knife
7. Soak the fungus in warm water
8. The vermicelli is cooked until 9 minutes cooked
9. Put oil in the pan, add sugar and stir-fry on a low heat to get a caramel color, but don't make it too hot.
10. Add chicken nuggets and stir fry
11. Add the green onion, ginger, garlic, chili, pepper, and Angelica dahurica and stir fry until the chicken pieces are colored.
12. Add carrots and potatoes and stir fry
13. Put oyster sauce, dark soy sauce, light soy sauce
14. Stir-fry for 3-5 minutes
15. Add boiling water to the vegetables, bring to a boil over high heat, and simmer over medium heat.
16. Add the side dishes, vermicelli and salt and simmer for 3 minutes
17. Add the fungus and simmer for 1 minute.
18. Prepared dishes~
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