1. After the chicken legs are chopped, add a few slices of ginger and two spoons of cooking wine in a pot under cold water, boil for two minutes, remove and rinse for later use.
2. Prepare auxiliary materials.
3. Wash the carrots and green peppers, cut the carrots with a hob, and slice the green peppers.
4. Wash the mushrooms, squeeze out the water, and cut into thick slices.
5. Put the Chinese pepper and dried red pepper in a frying pan, and stir up the aroma on low heat.
6. Remove the red pepper and red pepper. Add four small-sized rock sugar, until the rock sugar is melted and bubbles are formed.
7. Add the prepared chicken nuggets and stir fry. After the chicken nuggets are coated with sugar, add ginger, garlic and star anise.
8. Add two spoons of cooking wine, two spoons of light soy sauce, and one spoon of Pixian bean paste and continue to fry.
9. Add the water and carrots that have not been over the chicken nuggets, turn to medium heat and simmer for 10 minutes after the water is boiled.
10. Add shiitake mushrooms and simmer for 5 minutes.
11. Add green pepper, add salt, chicken powder, and pepper according to personal taste. Stir fry over high heat to collect the juice.
12. After the soup thickens, leave a little, add the chives, and it's ready to be out of the pot!
13. Refreshing and delicious! Carrots, shiitake mushrooms👌😊
14. 👍👍👍👍
