1. Chop chicken into pieces, soak in cold water with bleeding water
2. Blanch it in water
3. Soak the hazel mushrooms in cold water, pick and wash them, and remove the moisture
4. Add appropriate amount of oil to the wok, saute the pepper, aniseed, cinnamon and green onion ginger, add blanched chicken and stir fry, cook with cooking wine, add light soy sauce and stir fry
5. Add appropriate amount of water to a boil over high heat, and simmer on low heat for about 10 minutes
6. Add hazel mushrooms and salt, and continue to simmer for 20 to 30 minutes
7. Collect the juice, this chicken is very fat, the soup is basically oily
8. Take out the pan and serve.
Tips:This dish can also be stewed with vermicelli or potatoes.
