1. Moderate amount of chicken wings.
2. Cut two cuts diagonally on each side.
3. The soaked morel mushrooms are appropriate.
4. Soak the morel mushrooms in the water to settle and pour out the top for use.
5. Heat an appropriate amount of oil in a pot, and stir-fry the dried red pepper, ginger garlic, and peppercorns until fragrant.
6. Put it in the chicken wings, soy sauce in moderation.
7. Stir fry evenly.
8. Pour in the precipitated morel mushroom soup, then pour in a bowl of boiling water, put the morel mushrooms in, appropriate amount of salt, and pepper powder.
9. Simmer over medium-low heat for 20 minutes.
10. When there were two or three minutes left, there were a few dumpling skins left when making dumplings at noon, and I cut them open too.
11. 2 tablespoons of hot pot red oil, moderate light soy sauce.
12. Sprinkle with diced green and red peppers, turn off the heat and serve.
13. Finished product.
14. Finished product.
