1. Wash the tea tree mushrooms with water.
2. Cut oyster mushrooms into strips and wash them.
3. The scallion, ginger, garlic, chili and aniseed are all ready, and the chicken is cleaned to filter out the moisture.
4. Put oil in the pan, add the green onion, ginger, garlic, pepper and fragrant leaves, fry the cinnamon for a fragrance, add half a spoon of Pixian bean paste, and fry the red oil.
5. Add the chicken and stir fry for a while until the surface of the chicken is broken.
6. Add green and red peppers and stir fry a few times.
7. Add the mushrooms and stir fry for a few minutes.
8. Stir-fry until the mushrooms are out of water.
9. Then add an appropriate amount of water to make it almost flush with the chicken, then cover the pot and bring it to a boil.
10. Then add the right amount of salt chicken essence, soy sauce, oil-consuming pepper, and cook over medium heat for a while until the chicken is cooked.
11. The soup is almost ready to be out of the pot when it is collected, and it is delicious.
