1. Prepare the materials
2. Bone and skin off the chicken legs, cut into cubes, add some cooking wine and salt to marinate for a while; peel the corn
3. Carrots are peeled and diced; the fungus is washed and finely sliced
4. Peas and corn are blanched separately
5. Pour oil in the pan and heat, pour in the marinated chicken and stir fry until the chicken can bounce and the water is less
6. Add fungus and carrots and saute slightly
7. Add peas and corn and stir-fry evenly
8. Add some water to the starch, mix thoroughly, add it to the pot and thicken it
9. Stir in salt and pepper and stir well
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