Cooking Steps

1. 

   Step1:Prepare ingredients. Cut chicken legs. Slice onion, ginger and garlic. Cut potatoes and carrots. Divide mushrooms into four parts or do it for yourself (I used two dried mushrooms. Soak them in advance. All dried mushrooms taste good). Cut green peppers. Remove the root of Flammulina mushroom and disperse them (you can prepare them in advance if you have bean skin or anything). Chop millet and spicy mushroom

2. 

   Step2:I cut the chicken lute legs into pieces. I watched the size. I cut about six pieces. Wash them. Lower them in cold water. Add some cooking wine. Remove the cold water for use five minutes after boiling

3. 

   Step3:Mix raw, old, oil consumption, salt and chicken essence. Add some water and mix well. Set aside

4. 

   Step4:Pour the oil in the pot. Heat the oil and put the lollipop in it. Stir fry until the sugar changes color. Add in the onion, ginger and garlic to make the flavor. Stir in the chicken pieces that have been well watered for two or three minutes. Add in the mushroom and stir fry for one or two minutes. Pour in the materials that have been well adjusted in the third step (if you think the materials are too much, pour them less. If you think the color is not deep enough, add half a spoon of old soy sauce). Stir fry and add water. Finish the chicken legs. Cover the pot. Stew over medium high heat

5. 

   Step5:In another pot, boil water, put potatoes and carrots in the water, cook half cooked, and remove for later use

6. 

   Step6:Add potatoes, carrots and Flammulina mushrooms when the chicken pieces and mushroom stew are half of the water. Stir and cover evenly. When the dishes are cooked, add green peppers and stir. Turn off the fire (if there is a child, put out the food for the child first). Add spicy millet and stir evenly. Add a bowl of white rice. Do you have super fragrance.