1. Material preparation. Cut the mashed mushrooms into pieces, tear the oyster mushrooms into large pieces, and tear the pleurotus eryngii into sections by hand. Try not to cut them to avoid damage to the nutrition, and the taste is particularly good. Chop the chicken legs into pieces. Cut the spicy cabbage into small pieces and leave the soup. Cut green onion into pieces, slice ginger, cut onion into pieces and set aside
2. Boil chicken legs in a pot under cold water to remove blood foam. Remember not to open the water pot, the blood will be held in the flesh
3. Scallions, ginger and onions, sauté in a frying pan
4. Stir fry the chicken thighs a few times
5. Stir fry with spicy cabbage and soup
6. Add 1 tablespoon of Korean hot sauce, heat water, and the water and chicken will be flat. Cook for 10 minutes on high heat
7. Pour in various mushrooms after 10 minutes, cook until the mushrooms are mature, add 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and a little salt
8. Finally, put the cheese slices in, and when the cheese slices melt, you can turn off the heat and cook out.
