Main ingredients:

29g of yuba, 6g of soaked auricularia auricula and dictyophora indusiata,

Accessories: rapeseed oil, shredded ginger, clear water, pepper, sesame oil, soy sauce, soy sauce, raw flour, sugar, chicken powder,

1. Wash and soak Dictyophora dictyophora, and change the water several times. Wash the yuba and soak it soft. Shred black-bone chicken and chicken breast.

2. Put the shredded chicken into the soup bowl and pour in the right amount of soy sauce. Pour in the right amount of soy sauce.

3. Add the right amount of chicken powder. Add the right amount of sugar. Add the right amount of salt. Add the right amount of pepper. Add proper amount of raw flour. Pour in the right amount of sesame oil. Pour in the right amount of rapeseed oil. Add appropriate amount of water and marinate for about 2 hours.

4. Shred the soaked yuba. Remove the head and tail of soaked dictyophora and cut into sections. Cut off the stalks of the soaked fungus with kitchen scissors.

5, hot oil pan, add fungus. Add appropriate amount of cold boiled water and fry the auricularia auricula. Pick it up and put it on a plate for use.

6. Put the shredded yuba into the original pot. Cover the pot and stew for two minutes until cooked. Pick it up and put it on a plate for use.

7, the original pot, pour the right amount of rapeseed oil. Add bamboo shoots and stir-fry until cooked. Pick it up and put it on a plate for use.

8, the original pot, pour the right amount of rapeseed oil. Add appropriate amount of shredded ginger. Stir-fry shredded chicken evenly. Cover the pot and stew for two minutes.

9. Pour in fungus, bamboo shoots and yuba. Add the right amount of water (pour the clear water into the bowl of pickled chicken and mix well with the sauce inside.

10, cover the pot, turn to medium heat and stew until juice is collected, and turn off the fire. The casserole is wet and hot.

1 1. Put the ingredients in the wok into the casserole and serve beautifully.