1. Wash the chicken, cut into pieces, and put it in a bowl.
2. Add water to the pot to heat up, pour the chicken into the pot, cook for 2 minutes after the water is boiled, remove it and wash it with clean water, and put it in a bowl for later use.
3. Heat the frying pan, put the rock sugar in the pan, and stir-fry on low heat until it melts.
4. Wash the ginger and slice it; wash the pepper with water; wash the green onion and cut the green onion. Put them together on a plate for later use.
5. After the rock sugar has melted, pour the chicken into the pot and stir-fry evenly until it is coated with sugar.
6. Pour the peppercorns into the pot and stir fry for a fragrance.
7. Pour in light soy sauce, dark soy sauce, cooking wine and aged vinegar, and stir-fry evenly. Cover the pot and simmer for 5 minutes. Sheng out and spare.
8. Wash the mushrooms, slice them, and put them in a bowl for later use.
9. In another oil pan, pour the sliced ginger and green onion into the pan, stir fry for a fragrance.
10. Pour the mushrooms into the pan, stir-fry evenly, and fry for 1 minute.
11. Pour the chicken into the pot and stir fry a few times.
12. Pour in the right amount of hot water and bring to a boil.
13. Scoop out the sweet potato flour soaked in advance and put it in a bowl. Wash the bay leaves and cinnamon with water and put them together.
14. Spread the sweet potato flour on the chicken, add bay leaves and cinnamon. Cover the pot, turn to medium-low heat and simmer for half an hour.
15. After half an hour, open the lid, add salt to taste, and gently stir with a spatula to mix well.
16. Finally, sprinkle with chopped green onion and mix well to serve.
17. Bowl.
Tips:Don't add too much salt, you can try salty and add salt.
