1. Slice the ginger, soak the mushrooms in advance, cut the grass chicken, wash and drain the water for later use
2. Put shiitake mushrooms and chicken nuggets into a pot and cook until half cooked
3. Add a spoonful of cooking wine, remove and set aside
4. Simmer in a frying pan until six mature, pour in corn oil, pour in chicken nuggets, mushrooms, and ginger, stir-fry for a few minutes on high heat
5. Stir fry for a few minutes
6. Add the light soy sauce and stir fry for a few minutes
7. Add a spoonful of salt and chopped green onion, stir-fry for a few minutes, stir-fry evenly out of the pan
8. Into the disk, the finished picture.
