Cooking Steps

1. 

   Step1:Marinate chicken wings with cooking wine, ginger powder and a little salt for 40 minute

2. 

   Step2:Soak matsutake in light salt water for 20 minutes. Wash it. Soak it in water for later use

3. 

   Step3:Hot oil. Put chicken wings in. Fry both sides with golden brow

4. 

   Step4:Pour in one and a half teaspoons of raw soy sauce. Put in ginger slices. Stir fry. Pour in the water of Tricholoma matsutake and matsutake. Add the anise, Xiangye, fennel and crystal sugar. Cook for about 20 minutes in high heat. Drain the water. Add a little monosodium glutamate. Set up the pan