1. Put ginger slices in vegetable oil and saute.
2. Pour the chicken nuggets over high heat, stir fry over medium and low heat, and fry until golden brown and the chicken skin is wrinkled.
3. Put it in a pressure cooker, add boiling water, and simmer for 5 minutes. Turn to low heat and simmer for 10 minutes.
4. Stir fragrant with vegetable oil, pepper, dried chili, and garlic.
5. A certain village used to put in the hot pot bottom material.
6. Add the stewed chicken broth.
7. Add salt, light soy sauce, and dark soy sauce to taste.
8. Add garlic leaves.
9. Add pleurotus eryngii and stew for a delicious flavor.
10. Chopped green onion, minced garlic, chopped red pepper, chopped parsley.
11. Add light soy sauce, dark soy sauce, balsamic vinegar, and sesame oil, stir evenly, and the dipping sauce is ready.
12. Husband's also added fermented bean curd.
13. It's started to rinse.
14. It's delicious and you can see it.
15. It's cool to cook the lamb for 3 seconds.
Tips:The soup base made with chicken broth is more delicious than bone broth.
The stewed chicken soup uses an oil spill to avoid excess fat.
