1. Put the water in the ginger skin and bring to a boil, put in the chopped chicken pieces and boil.
2. Add the oil to a little heat, reduce the heat, add rock sugar, and slowly fry and change the color.
3. Stir-fry on high heat until the color changes. In addition to coloring, this step is also to fry the chicken oil. It will be better!
4. Add water to submerge the chicken, add sliced ginger, garlic cloves, a little vinegar, a little cooking wine, and a little soy sauce and simmer for 15 minutes
5. Add the potatoes that were cut in advance, the soaked mushrooms, and 2 star anises, simmer for 30 minutes, add salt, stir and simmer for 15 minutes, put the oyster sauce on the pot, you are done!
Tips:1. Vinegar is used to speed up the rotten meat and should not be used too much. 2. Salt should not be put too early, it will destroy the nutrition, and it will make the meat unsuitable for rotten. 3. I used the mushrooms that are unique to my hometown, and I didn't leave them or replace them with other mushrooms.
