1. Clean the chicken half. Chop pieces.
2. Chopped chicken pieces, add onion and 2 spoons of light soy sauce, mix well and marinate for 15 minutes.
3. Wash the eryngii mushrooms and cut into strips.
4. Cut the shiitake mushrooms into wide strips.
5. Cut the green peppers, red peppers, and ginger.
6. Stir fragrant ginger with warm oil in a pan.
7. Add chicken nuggets and stir-fry until the color changes. Add the dark soy sauce and stir-fry until the color changes.
8. Add eryngii mushrooms and stir well.
9. Add appropriate amount of boiling water, bring to a boil, turn to low heat and simmer for 15 to 20 minutes.
10. Add shiitake mushrooms and fry until cooked.
11. Add red pepper and green pepper slices, add a little salt and stir-fry.
12. Load the dish.
Tips:1. Stir-fry chicken nuggets until they are eighty mature, and the simmering time depends on personal taste.
2. Soy sauce has saltiness and salt should be added less. The dark soy sauce is colored, according to personal preference.
