1. Wash the fungus and shiitake mushrooms and squeeze out the water slightly
2. Resize the fungus into small pieces, cut shiitake mushrooms, and slice carrots
3. Wash the grass chicken and put it on the plate
4. Add a little oil to the pan and fry the ginger over medium-to-small heat
5. After the ginger has turned slightly yellow, change to medium heat and stir-fry with chicken
6. Stir fry until slightly yellow on both sides, add cooking wine
7. Add minced garlic and fry until fragrant, then add mushrooms and stir fry evenly
8. Stir fry until the shiitake mushrooms are soft, heat water, cover and simmer for ten minutes on medium heat
9. Open the lid and add carrots and stir fry evenly
10. When the soup becomes less, add thirteen spices, rock sugar, soy sauce, and oyster sauce and stir evenly
11. After adding the fungus, stir fry over high heat to collect the juice, add a small amount of salt to taste
12. Add sesame oil and chives before cooking
Tips:1. The chicken I bought is free-range chicken, which is slaughtered now. It has no smell, so it is not blanched. If you bought chilled chicken or feed chicken, you should blanch it first and then stir-fry until the skin is slightly browned.
2. I use fresh shiitake mushrooms. If you use dried mushrooms, you can wash the dried mushrooms first, add water to soak them, don’t pour out the water after soaking, you can use them when braising
3. Sun-dried shiitake mushrooms are better than fresh ones, because the original vitamin d will be converted into vitamin d after drying. Sun-dried shiitake mushrooms have a stronger flavor than fresh. But I have limited cooking time every day, so I can only buy fresh ones
