1. Preparations: 1. Tie the dried tofu into a knot by itself. 2. Rinse the dried mushrooms thoroughly with running water and soak them with water. Be careful not to throw away the water for soaking the mushrooms. 3. Pick and wash the fungus after soaking. 4. Cut the chicken thigh into small pieces, put light soy sauce, dark soy sauce, cooking wine, oyster sauce, a little salt, mix well and marinate for half an hour. 5. Onion slices and shreds, slices and shreds are used separately, the production process is explained in detail below. 6. Peel the garlic, slice the ginger, cut the onion into sections, and cut the soaked mushrooms into strips. 7. Shred the pepper and cut the celery into sections. 8. Adjust the sauce: oyster sauce, light soy sauce, dark soy sauce, Laoganma, sugar, salt, pepper powder, cooking wine, chili oil, sweet noodle sauce (a little) 9. Soak mushrooms in water for later use.
2. Stir-fry the shiitake mushroom strips with oil, remove and set aside.
3. Fry the onion slices until slightly burnt, remove and set aside.
4. Fry the green onion until slightly charred, remove and set aside.
5. Fry the chicken until the cold noodles are golden brown, remove the oil.
6. Heat oil in a pot, sauté some ginger, garlic, and green onions.
7. Add the louver knot and stir fry evenly.
8. Add 1/3 of the sauce and stir-fry evenly.
9. Add half of the water for soaking shiitake mushrooms and bring to a boil.
10. Cover and simmer over medium heat for 2 to 3 minutes. Let the venetian leaves become flavourful. Open the lid and close the soup over high heat.
11. Add the remaining ginger slices and garlic.
12. Add 1/3 of the sauce and stir-fry evenly.
13. Add shiitake mushroom strips and fungus, stir fry evenly.
14. Add appropriate amount of dried chili and dried Chinese pepper.
15. Add sliced onion and shallots.
16. Add the remaining shiitake mushroom water and appropriate amount of water.
17. Cover and simmer until the chicken is cooked through, then open the lid to collect the soup over high heat.
18. Add the remaining sauce, shredded onion, shredded pepper and celery, and stir-fry evenly.
Tips:It should be better to use freshly killed chicken, but the taste of frozen chicken is a little bit worse.
The side dishes can be chosen freely, depending on the inventory at home, but adding onions and hot peppers is more flavorful.
