1. I bought two chicken drumsticks in the supermarket. It is recommended that the chopped pieces are boiled with a little bit of water, and the meat is poured in and boiled for 3 to 5 minutes. The momo on top should be kept for use after the soup is gone
2. Serve out
3. Cut green onion into segments, pat the back of a garlic knife, slice ginger, orange peel, fragrant leaves, pepper aniseed, are ready
4. Soak the skin in hot water in advance
5. Soak the hot water as much as you like
6. This is the large plate of chicken feed that we often buy. It is sold in the supermarket and is not expensive. It can be made twice if it is not used up.
7. Pour the oil in a pot and pour into the chicken nuggets over low heat
8. Stir the chicken nuggets, pour in ginger slices, garlic leaves, tangerine peel and pepper aniseed until a little bit of cooking wine, continue to stir fry
9. Pour half of the chicken stock and stir fry evenly
10. Put the powder bag in half
11. The soup leftover from the blanching chicken nuggets before. Now pour in the amount of water and start the fire with the chicken nuggets at the end
12. Add the shallots and pour in the minced chili
13. Pour in all the shiitake mushrooms, pour in a little light soy sauce, and start to simmer
14. Stew until there is almost no juice, add a little bit of cumin powder and chicken bouillon, stir evenly out of the pot
Tips:If you like the peeled mushrooms, you can put more large plate of chicken. There is sugar in it, so you don’t need it.
