If you love to eat, but don't want to eat outside, move it and move it! Hahaha
1. Preparation in the early stage: the rice noodles are put into the cold water in advance, the chicken breasts are diced, the mushrooms are diced, the tofu is dried and diced, the kelp is washed, the vegetables are washed, and the onions and ginger are cut;
2, the chicken rack into the cool water, squat, remove and wash, then change the water into the chicken rack, put 2 slices of ginger, 2 sections of onion, a few peppers, cook for half an hour;
3, hot pot cold oil (more put some), hot oil put tofu, stir fry for a while, stir fry into golden yellow, put out spare;
4, after the remaining oil in the pot is heated, put the bean paste and hot pot bottom material, stir fry the red oil, put the onion ginger, stir fry, put the chicken, mushrooms and tofu stir fry;
5, into the seasoning (season to master), continue to stir fry, add hot water, boil under medium and small fire (middle taste a salty), and finally the fire to collect the juice, put the chicken fine stir fry, the halogen is good La;
6. Put the water in the pot, open the rice into the rice noodles in advance, cook for a while (according to your own situation), put in the kelp, tofu skin, green vegetables, and cook for a while.
7, put in the good halo, and then enjoy the mushroom chicken rice noodles...