1. First prepare all the ingredients.
2. After washing the baby mushrooms, cut the hob pieces with a knife, and shred the green onion and ginger.
3. Remove the seeds and gluten of the green and red pepper and slice it.
4. After washing the chicken legs, cut them into small pieces with a knife. You can also cut them into pieces after removing the bones, but I still like the boned ones, which are more chewy.
5. Hot fry the fragrant pepper and star anise.
6. Put in the diced chicken thighs.
7. Stir quickly over high heat until the chicken thighs turn color.
8. Pour the fried chicken sauce at this time.
9. Continue to stir-fry on high heat until the chicken thighs are evenly flavored.
10. Add the green onion and ginger and continue to stir fry.
11. Add cooking wine to remove fishy seasoning.
12. Continue to stir fry for about 1 minute on high heat.
13. Pour the water over the chicken thighs in the pot.
14. After the fire is boiled, add the baby mushrooms.
15. After the high heat is boiled, continue to cook until the soup is thick in the pot.
16. Add sliced green and red peppers.
17. Stir fry until the soup in the pot is dry and then turn off the heat.
