Stir-fried chicken with green pepper and fungus

Overview

How to cook Stir-fried chicken with green pepper and fungus at home

Wash the chicken legs and chop them into small pieces together with the chicken bones. I used ready-made chicken thighs.
Boil water in a pot, add chicken pieces and blanch them.
At this time, prepare other ingredients and wash the green peppers.
Cut the green onion into sections, slice the ginger, and cut the garlic into thick slices. Cut green peppers into diamond shapes.
Bring the chicken nuggets to a boil over high heat, skim off the foam, and cook for another two to three minutes.
Remove the chicken pieces to drain them.
Heat the wok and pour in appropriate amount of peanut oil. Pour in three tablespoons of sugar.
Melt the sugar over low heat, stirring constantly with a spatula. Sauté until sugar melts and turns brown.
Pour in the scallions, ginger slices, garlic cloves, and two star anise and stir-fry until fragrant.
Add the chicken pieces and stir-fry so that each chicken piece is evenly coated with the syrup. Pour in appropriate amount of cooking wine and stir-fry.
Pour in a little light soy sauce for seasoning, a little dark soy sauce for color, and stir-fry for about half a minute.
Pour in the fungus and green pepper, add a little salt, and stir-fry until the green pepper is broken.
Remove from pan and plate.