1. Wash the grass chicken legs, chop into large pieces, marinate with salt and cooking wine for 15 minutes.
2. Ginkgo cooked in boiling water, peeled off the shell and coat
3. Soak the black fungus well and wash it off.
4. Heat oil in the pan, add ginger shreds, and stir-fry chicken nuggets
5. When the chicken nuggets turn color, add a proper amount of water, cooking wine, boil on high heat, and simmer for 50 minutes on low heat.
6. Add black fungus and ginkgo, cook on medium heat for 8 minutes
7. Add salt, chicken essence, and chopped green onion.
Tips:Don't eat more ginkgo.
