1. Wash the drumsticks.
2. Soak and wash the fungus in advance.
3. Wash the shiitake mushrooms and remove the old stems.
4. Cut the chicken legs into small pieces.
5. Add water to the pot, add the chicken pieces under cold water, and boil for about 3 minutes.
6. Wash the cooked chicken nuggets with foam and set aside.
7. Cut all the vegetables into small pieces.
8. The coriander is also cut into sections.
9. Without oil in the wok, add the chicken drumsticks and start to stir fry.
10. Set the chicken nuggets aside, and stir-fry the Pixian bean paste with the stir-fried oil.
11. Add green onion, ginger, garlic, red pepper and continue to fry until fragrant.
12. Add rock sugar and continue to stir fry.
13. Continue to stir-fry the chicken nuggets and dry the water.
14. Add an appropriate amount of dark soy sauce to color.
15. Continue to stir-fry the chicken nuggets until they are fragrant. If the taste is strong, add salt as appropriate.
16. Add the mushrooms and continue to fry for 2 minutes.
17. Add fungus and green pepper slices.
18. Finally, add the coriander section.
19. When the vegetables are all cooked, this dish is ready, and the finished product is dry and fragrant, delicious.
Tips:1. Soy sauce and bean paste have a salty taste, so there is no need to add salt.
2. No need to add water during the whole process, it tastes delicious when dried.
