1. Remove the roots of the shiitake mushrooms and cut flowers.
2. Cut the rice cake into small pieces.
3. Wash the drumsticks, deboning and cut into small pieces.
4. After soaking the black fungus, wash and set aside. Wash the green and red pepper and cut into sections for later use.
5. Blanch the mushrooms and remove them.
6. Put the chicken nuggets into the pot with cold water, and pour a little cooking wine to get rid of fishy.
7. Drain the water after boiling the bleeding foam.
8. Pour an appropriate amount of oil into the pot to heat, pour in shallots, ginger, pepper, and star anise and saute until fragrant.
9. Pour the chicken nuggets and stir fry evenly.
10. Pour in light soy sauce, dark soy sauce, and oyster sauce.
11. Stir fry evenly.
12. Pour in the right amount of boiling water.
13. Pour in the rice cake slices, black fungus, and shiitake mushrooms.
14. Cover with a lid and bring to a boil over high heat, turn to low heat and simmer until the soup thickens.
15. Pour in the green and red pepper segments and season with appropriate amount of salt.
16. Finished picture
17. Finished picture
18. Finished picture
