Cooking Steps

1. 

   Step1:Chop the chicken leg into small pieces. Soak for 10 minutes and pour out the bleeding water. Marinate with ginger wine and grasps for 20 minutes. Wash the mushroom. Cut the cross knife into four pieces. Cut the carrot into the same size as the mushroom. Cut the onion into sections and cut the garlic into two halves for use.

2. 

   Step2:Heat the oil. Put in the star anise and pepper and turn it to a small heat. Turn it gently until the fragrance comes out. Take out the pepper. Pour in the marinated chicken leg meat and stir fry it. Until the chicken leg meat changes color and the surface turns slightly golden. Add in the onion and garlic and continue to stir fry. Then pour in the mushroom. Stir evenly and then add the cooking wine.

3. 

   Step3:Tricholoma can come out of the water. Don't add too much water. Don't go over chicken legs. Half of it is OK. After boiling the soup over high heat, add a little soy sauce to improve the color. Stir well and pour in carrots. Cover and turn to medium heat.

4. 

   Step4:Simmer for 10 to 15 minutes. Add oyster sauce when you leave the pot. Add rice. I can finish two bowls. Try it quickly.