1. Steaming the rice in the pot
2. Boneless chicken thighs for use
3. The processed chicken thigh is flattened with a knife to make the meat thinner and marinated with a spoonful of cooking wine
4. Adjust the sauce during the meat marinating process, 5 rock sugars
5. 2 scoops of fuel consumption + 2 scoops of light soy sauce + 2 scoops of cooking wine + 2 scoops of water, mix well
6. Slice shiitake mushrooms, cut pepper into sections, stir-fry in a pot with less oil, and season with a small amount of salt and black pepper
7. In a saucepan, a small amount of oil, heat on low heat, add garlic cloves and ginger slices
8. Add the chicken legs and fry on low heat until they can be pierced through with chopsticks
9. Pour the sauce and stir quickly until the soup is thick
10. Remove the chicken, cut into pieces, put on a plate, top with sauce, and start eating
Tips:Those who like sauce can increase the amount of sauce appropriately
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