1. Soak Longjing with 80 degrees Celsius boiling water, soak for about 20 minutes
2. Then pour the tea water into the washed chicken, and add ginger slices, bay leaves, cornstarch, salt, sugar, light soy sauce
3. Then wrap the tea leaves with gauze, put them in a pot of marinated chicken, and marinate for about 3 hours
4. Then cut the straw mushrooms in half and set aside
5. Spread two-thirds of the tea base flat in the center of the dish
6. Stack a layer of straw mushrooms one by one
7. Stack the marinated chicken, squeeze the tea bag into a water dish, and add some soy sauce
8. Add water to the pot, set the shelf, put the dish in the pot, boil on high heat and turn to low heat for about 10 minutes, take it out
9. Heat the oil in a pan, fry the remaining three portions of a tea leaf slightly crispy, turn into golden brown and then take it out, and sprinkle it evenly on the chicken
10. Sprinkle with chopped green onion and finish
Tips:The chicken should be soaked to remove the blood
