1. Chop the chicken into pieces
2. Boil water in the pot, put the chicken pieces in, blanch them, and remove them.
3. Raise the frying pan, add rock sugar, and when the rock sugar turns out of color, add the chicken and stir fry for color, then add the pepper, aniseed, bay leaves, onion, ginger, garlic, cooking wine, light soy sauce, and continue to fry for about 10 minutes until the chicken skin Out of oil.
4. Add enough water, simmer on low heat, skimming the froth in the middle.
5. When the chicken is stewed, wash the soaked mushrooms and remove the roots.
6. When simmering until half of the soup is received, add mushrooms and an appropriate amount of salt, turn the heat up slightly, and continue to simmer.
7. Stew until the chicken is crispy and the soup is almost dry, it can be out of the pot.
Tips:When braising the chicken, put enough water in the pot at the beginning, and don't add water in the middle, otherwise the stewed chicken will not be fragrant.
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