Cooking Steps

1. 

   Step1:Soak ten dried mushrooms in advance. Wash and soak mushrooms. Mushroom water is useful. ）Chop chicken legs. Put them in cold water. Blanch ginger slices with cooking wine. Remove froth after boiling. Remove, wash and drain.

2. 

   Step2:Prepare garlic and ginger slices × 5. Two pieces of star anise, one piece of orange peel, two pieces of fragrant leaves. Add pepper according to the taste. If there is Angelica dahurica, put 1-2 pieces. Add the oil in the wok. Add the cold oil into about ten pieces of ice sugar. Stir continuously. When the ice sugar melts completely and becomes discolored and foamed, add the chicken and stir. Stir for one minute and add the prepared seasoning. Stir for two minutes. After that, move everything to the casserole. If there is no casserole, just put it in the pot.

3. 

   Step3:In the casserole, you can't add more water to the chicken. Add the green onion, dried pepper (add at will according to your own spicy degree). Add some cooking wine, raw soy sauce, mushrooms soaked in advance and half a bowl of mushroom water together. Turn the heat to simmer.

4. 

   Step4:Cut the pepper into pieces. The size is even. It doesn't have to be too small. Wait for the chicken mushroom in the pot to be fully cooked (about half an hour to 40 minutes after boiling. The longer the time is, the more delicious it will taste). Add the pepper. Mix well. Add salt to taste. After adding salt, be sure to taste the meat salty or not. Until it suits your taste.

5. 

   Step5:Add in the pepper for 5-7 minutes, and then you can get out of the pot. Before you get out of the pot, pinch out the green onion leaves. After you get out of the pot, sprinkle the green onion flowers. Enjoy while it's hot