1. 10 of the chicken wings.
2. Chop it in the middle. (Convenient to taste and should be cooked)
3. The amount of green and red peppers.
4. Cut diamond-shaped pieces.
5. Soak the black fungus and wash it for later use.
6. Heat an appropriate amount of peanut oil in the pot.
7. Add some prickly ash, pepper, ginger and stir fry until fragrant.
8. Put the chicken wings into the partial stir-fry.
9. A spoonful of oyster sauce.
10. One tablespoon of Pixian bean paste.
11. Stir-fry evenly until the chicken is slightly shrunk.
12. Pour a small bowl of water into the pot, remove the chicken, and stir well.
13. Add the red pepper.
14. Put the fungus in, cover and simmer over medium-low heat for 15 minutes.
15. Open the lid, the soup has been collected just right.
16. Pour the green and red peppers and turn off the heat. {Taste the soup, my mouth is light, and I think the saltiness is just right. For heavy-mouthed pros, add salt according to taste. )
17. Finished product.
18. Finished product.
