1. Wash the chicken to remove excess fat and set aside.
2. Dry goods and soak in water
3. Cut the chicken into the size of the first knuckle of your finger
4. Sprinkle curry powder
5. Sprinkle garlic powder
6. Sprinkle green onion
7. Transferred into light soy sauce
8. Sprinkle starch
9. Sprinkle pepper
10. Sesame oil
11. Grab evenly, set aside
12. Wash the soaked dry goods, cut the shiitake mushrooms in half, and cut the roasted bran into small pieces
13. Pour oil in the pot
14. Add aniseed and sauté
15. Pour in the ingredients, add less than half of the water
16. Stir in the mushroom sauce
17. After boiling, simmer for 15 minutes, and finally add some salt and vinegar to taste
Tips:·Since I usually use Western cooking methods for convenience, I eat more salads and mixed vegetables. I only have a bottle of virgin olive oil at home. Under normal circumstances, I don’t need olive oil for Chinese food, because olive oil is not suitable for high-temperature heating.
·Squeeze a few times when cleaning dry goods to wash away the dirt in the gap.
·Use hot water to speed up the soaking speed of dry goods
