1. Half a Qingyuan chicken, with head, neck and claws removed. Add appropriate amount of salt, crushed ginger, cooking wine, cornstarch and marinate for 15 to 20 minutes.
2. Pickled and set aside
3. Right amount of shiitake mushrooms, wash
4. Cut and set aside
5. Cut the garlic, ginger, and chili. Small piece of rock candy (because there is no white sugar in the house, I used rock candy instead, but I didn’t use up the whole piece)
6. Add oil to the hot pan, pour all the spices outside the first rock sugar, and stir fry.
7. Pour the chicken
8. stir fry
9. Add shiitake mushrooms after changing color
10. Continue to stir fry
11. Add a small amount of cooking wine, salt, rock sugar and continue to stir fry
12. Add a small amount of water, cover the pan and simmer.
13. It can be out of the pot.
14. Garnish with a little green onion.
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