1. Soak matsutake in warm water for 30-40 minutes.
2. Appropriate amount of fresh chicken wings roots.
3. Pot under cold water.
4. Blanch it and remove it for later use.
5. Remove the soaked nuclear velvet slices and rinse.
6. Cut into small pieces.
7. Don't pour out the water that soaked the matsutake, let it stand for a while.
8. Pour out the clear matsutake water on the top, and pour out the bottom.
9. Heat an appropriate amount of oil in the pot, add ginger garlic, millet pepper, Chinese pepper, rock sugar.
10. Put the blanched chicken wings in the roots.
11. Moderate soy sauce, light soy sauce.
12. Stir fry and color.
13. Pour the water of soaking matsutake mushrooms, pour in an appropriate amount of water and bring to a boil.
14. Add matsutake slices and season with appropriate amount of salt.
15. Cover with lid and simmer for 30 minutes.
16. A moderate amount of chili sauce.
17. Collect the juice on the fire, turn off the fire and serve.
18. Finished product.
19. Finished product.
20. Finished product.
