Wash the dried tea tree mushrooms with warm water for 30 minutes, drain the water, slice the ginger, cut the onion
The chicken is washed, smashed into small pieces, and boiled into the boiling water to remove the blood foam.
Put the oil in the pan, heat the oil in the wok, add the ginger, green onion, star anise and pepper, then add the chicken and stir fry until the chicken is discolored.
Put the tea tree mushroom into the stir fry, add the sugar, soy sauce and continue to stir fry, stir well and add boiling water that can not have all the food.
After the soup is boiled, change to medium heat. Stew for 30 minutes, then add salt and stew for about 20 minutes. Thicken the soup and sprinkle with chopped green onion and parsley.