1. Chop the chicken legs into small pieces, one chicken leg is roughly chopped into four pieces
2. Dried red pepper cut into small pieces
3. Sliced green onion and ginger
4. After the chicken nuggets are naturally thawed, put cold water in the pot, put a spoonful of cooking wine, put in the chicken nuggets, and bring to a boil on high heat
5. Bring to a boil for three or four minutes, pour out the dirty water, wash the chicken nuggets with clean water, control the moisture and set aside
6. Put an appropriate amount of vegetable oil in the pot, add three tablespoons of sugar, and burn on high heat until bubbles appear. Turn to low heat and stir continuously until it turns brownish-yellow.
7. Add the chicken nuggets and stir fry for a few minutes. The chicken nuggets will turn yellow. Use a spoon to scoop out the oil, leaving only a small amount of oil.
8. Add dried red pepper, green onion and ginger and stir fry
9. Add three spoons of light soy sauce and stir fry two spoons of cooking wine
10. Stir fry evenly
11. Put in the right amount of warm water, no chicken nuggets
12. Pour into the casserole, add the right amount of salt, and bring to a boil
13. Wash the shiitake mushrooms, remove the stalks, and slice them
14. Red and green peppers cut into diamond-shaped slices
15. After the chicken pieces are brought to a boil on high heat, turn to low heat and cover and simmer for seven or eight minutes
16. Add shiitake mushrooms to high heat and boil for two minutes
17. Add the chili
18. Bring to a boil and turn off the heat immediately
19. Finished product
Tips:You don’t need to put the casserole. You can use the casserole to keep warm in winter. It tastes slightly spicy and not greasy. Especially when you eat, the key is that the soup tastes great.
