1. Wash the chicken nuggets to remove blood and remove them with chopsticks to avoid residual foam.
2. Prepare the seasoning
3. Cut the shallots, and cut the shiitake mushrooms as you like
4. Boil the pot to dry, pour some oil, add dried red peppers, ginger slices and shallots in the frying pan, add Pixian watercress according to the ingredients and fry the red oil, add a small amount of sugar and mushrooms
5. Stir-fry the shiitake mushrooms and put the hot chicken nuggets in anxious heat.
6. After the chicken pieces are colored, pour in or more boiling water, add dried red pepper, bay leaves, star anise, ginger slices, garlic cloves, and five medlars
7. Cover the pot, bring to a boil on high heat, simmer on medium heat for 30 minutes
8. Wash the soybean sprouts and flatten the bottom of the soup pot, pour in the stewed chicken nuggets, and boil on high heat
9. Chopped minced garlic, season with vinegar, sesame oil and sesame oil
10. The longer the cooking time, the more delicious
11. It's ready to eat... it's delicious!
