1. Chop the grass chicken into large pieces, chop it when you buy it, wash the green onion and ginger, and slice the ginger. Cut green onions into sections.
2. Soak the chicken nuggets in water for a few minutes and change the water several times to remove the blood.
3. Drain the chicken nuggets, add ginger and green onion soy sauce, cooking wine and oyster sauce, mix well and marinate for at least half an hour.
4. Put the oil in the hot pan, put it in the pepper fryer, remove it and use it.
5. Next ginger slices.
6. Enlarge the fennel.
7. Stir fry with soy sauce to create a fragrant flavor.
8. Add the marinated chicken nuggets and stir fry for a while.
9. Add water to the chicken nuggets, cover the pot and bring it to a boil, turn to a low heat and simmer.
10. Reduce the soup and stir fry.
11. Add the green onion and stir fry.
12. Put the coriander out of the pot when the soup is almost dry.
Tips:It is best to put hot water when adding water, so that the chicken nuggets do not become hard.
