The hazel mushrooms in the northeast are soaked in a moderate amount of warm water for about 60 minutes.
Wash the chicks and chop them into small pieces.
Heat in a pan, add a small amount of oil, and when the oil is hot, add green onions, ginger, aniseed, and dried red pepper to fry to create a fragrance.
Add the chicken pieces and stir fry evenly.
Stir-fry until the chicken is discolored, fragrant and surplus moisture is released.
Add soy sauce, sugar, cooking wine, and stir-fry evenly.
Put it in a saucepan, add an appropriate amount of boiling water, cover and simmer for about 50 minutes after boiling.
Cover and simmer until the chicken is soft and soft.
Pour the mushrooms and simmer for 30 minutes on a medium-low heat to let the mushroom flavor fully emerge.
Add a little salt to season with high heat to collect the juice, then turn off the heat and serve.