1. Chop and wash the chicken thighs, remove excess fat, pour in dark soy sauce, black pepper powder, cooking wine, and a small amount of sugar to marinate for 10 minutes; dry clean the mushrooms and soak in 40 degrees warm water.
2. Prepare shredded chili, green onion, ginger, light soy sauce + oil-consuming sauce, potato chunks, and enoki mushrooms for later use;
3. Cut the soaked shiitake mushrooms into slices, blanch the enoki mushrooms in boiling water for 10 seconds, and cut colored peppers for use;
4. Cook oil
5. Pour in the marinated chicken thighs and stir fry;
6. When the meat changes color, pour in shredded chili and stir fragrant;
7. Pour in the prepared ginger and green onions and stir fry until the aroma is obtained;
8. Pour in the adjusted sauce;
9. Put potatoes
10. Put colored peppers and shiitake mushrooms;
11. Add salt to boiling water and turn to a low heat to simmer;
12. About 10 minutes, pour in the blanched enoki mushrooms, turn to high heat to collect the soup, turn off the heat when the soup is thick and put it into the plate;
13. Complete color and fragrance
14. start!
Tips:Frozen chicken thigh pieces bought from the market must be completely thawed, so that the texture of the thigh meat is good, otherwise there will be a knife-cut edge, which will affect the appearance.
