1. Prepare dishes
2. Remove the bones of the chicken legs, cut each chicken leg into 3 pieces, wash and set aside; soak the mushrooms in warm water, soak the hazel mushrooms in warm water, and wash the mushrooms for use; cut the green onion into sections, and slice the ginger for use.
3. Put the oil in the wok, heat the oil, add the shallots, ginger slices, and stir fry the aniseed for a fragrant flavor.
4. Add the chicken nuggets and stir-fry until the chicken is discolored.
5. Add cooking wine, light soy sauce, dark soy sauce, and stir-fry.
6. Add mushrooms and stir-fry to get a mushroom aroma. Add salt and sugar to taste.
7. Put in warm water, surpass the chicken, bring to a boil on high heat, turn to medium heat and simmer for 15 minutes.
8. Collect the soup over high heat, and the soup can be evenly wrapped on the chicken and then served on a plate.
