1. Dice the chicken legs and wash them.
2. Cut the green pepper into pieces, soak the fungus and mushrooms in advance for later use.
3. Boil the chicken nuggets in a pot under cold water for 3 minutes, remove the blood foam and set aside.
4. Heat oil in a pan, add green onion, ginger, garlic, bay leaves, star anise, cinnamon, and pepper to fry until fragrant.
5. Add the dry yellow sauce and stir fry evenly.
6. Pour the chicken nuggets and stir fry evenly.
7. Stir in the very fresh soy sauce and stir well.
8. Add water, simmer the chicken for 20 minutes.
9. Add chili, shiitake mushrooms, and fungus to the appropriate amount of salt, stir-fry and simmer for 10 minutes.
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