1. Wash the chicken statically / remove the water / cut into pieces / add salt and marinate in cooking wine for 20 minutes
2. Being pickled. . . . . .
3. Star anise/cinnamon bark/garlic granules/ginger slices/standby
4. Add a little oil to the hot pot
5. After the oil pan is hot, stir fry until the aroma comes out
6. Stir-fry the marinated chicken nuggets until they change color, add shiitake mushrooms
7. Soak the Xiangru and set aside
8. Stir fry mushrooms/chicken
9. Put the pot into the casserole (a large bowl instead/cover), cover it/simmer on medium heat for half an hour
10. Lift the lid, serve it on the table, the aroma fills the room. . .
