1. Wash the fan bones, add enough water to the pot, add the fan bones, add cooking wine, 1 star anise, about 10 peppercorns, and appropriate amount of ginger.
2. After the water is boiled, skim the blood foam, turn to a low heat, and cook for 30 minutes. (The broth can be used to cook noodles and soup after the residue is filtered out)
3. Take out the cooked fan bones and let them cool, then remove the meat and tear it into strips.
4. Wash the chili and green onions, and cut diagonally into thick slices.
5. Soak the black fungus in advance to soften, add a little starch to wash, and drain the water.
6. Pour oil in the pan, add chili and green onions and stir fry.
7. After the chili is sautéed, add the black fungus and stir well.
8. Add the deboned meat, add 1-2 tablespoons of broth, and stir-fry evenly.
9. Add a little soy sauce and salt, fry until the soup is dry, and remove.
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