1. Wash the drumsticks, remove the bones and cut into cubes
2. Marinate with salt, cooking wine, cornstarch and light soy sauce for half an hour
3. Wash and diced eryngii mushrooms, prepare to sauté fragrant peanuts
4. Prepare diced carrots, sliced small red peppers, ginger, garlic slices and chopped green onions
5. Prepare noodles
6. Pour warm oil in a hot pan and stir-fry the diced chicken until all the color changes.
7. Add garlic slices and ginger slices and sauté
8. Add the Pixian bean paste and stir fry to get the red oil
9. Pour the diced eryngii mushrooms and diced carrots and stir-fry for a fragrant
10. Pour in the diced chicken and add a spoon of light soy sauce and dark soy sauce
11. Add appropriate amount of boiling water to boil over high heat, season with chicken essence, pour in cooked peanuts, stir-fry evenly, and out
12. Boil the water in the pot and add the noodles after they are cooked.
13. After the noodles are loaded, add the toppings, sprinkle with chopped green onions, and add the chopped red peppers to serve
Tips:1. The diced chicken has been marinated with cornstarch and seasonings. At the end of cooking, it will produce a natural thin glutinous juice, so it is just right to not thicken.
2. Add peanuts at the end to keep its crispness and flavor unchanged.
3. Because the noodle topping is made, the taste of the dishes is a bit saltier than usual
