1. Dried hazel mushrooms 2 hours in advance, soak in warm water, choose to wash, and chop the chicken into pieces
2. Add water to the pot and bring to a boil, add the chicken nuggets to blanch water, remove the blood foam, remove the chicken nuggets and drain for later use
3. Add oil to the pot and heat it up, add the rock candy to melt, wait until the color of the rock candy turns dark red and bubbling
4. Add chicken nuggets and stir-fry to make sugar color, stir fry evenly
5. Add green onion, ginger slices, garlic diced, dried chili, pepper, aniseed and stir-fry to make a fragrance
6. Pour in the cooking wine, stir-fry the soy sauce well
7. Add boiling water until the chicken is over, bring to a boil on high heat, change to medium and low heat and simmer for 30 minutes
8. When the time is up, add hazel mushrooms and continue to simmer for 30 minutes, and serve when there is a little soup left
Tips:The simmering time needs to be long, you can also add some vermicelli
