Cut the dried chilli into rings, wash the whole coriander, slice ginger, chop garlic, pat shallots flat, and cut them into sections.
Remove the stalks and wash the mushrooms, cut them into pieces; Clean the naked chicken and cut it into pieces; Mix the bean curd and the spoonful of rotten milk into a paste.
Heat up a spoon of oil, stir fry ginger slices and scallions until fragrant, pour in chicken pieces and stir fry until discolored.
Add spoons of straw mushroom and soy sauce, add water, add anise, Chinese prickly ash, dried chili, grass fruit and garlic powder.
Add spoon of sweet sauce, bean curd, spoon of salt and spoon of sugar to taste.
Cover and turn on the high fire to boil, turn the low fire to simmer until the soup is thick.
Add coriander, mix well, pour in cornstarch water, thicken, and then out of the pot.