The invention discloses a mushroom chicken hot pepper making method. The method comprises the following steps: dipping chicken dices and chicken dices with bones with milk respectively for 2 to 3 hours, and draining the dices for later use; heating vegetable oil, putting the chicken or bones which are dipped with milk into the vegetable oil, putting in little salt, frying with big fire, and storing the chicken or bones in a clay pot for 3 to 24 hours after the chicken or bones are cooked; uniformly stirring 5 to 15 parts of glutinous rice cake-like hot pepper with sweet wine, wherein the proportion of the glutinous rice cake-like hot pepper to the sweet wine is 1:0.1-0.2; putting the glutinous rice cake-like hot pepper into the heated vegetable oil after the glutinous rice cake-like hot pepper is stored for 20 to 48 hours, and storing for 12 to 24 hours after the glutinous rice cake-like hot pepper is cooked; dipping 0.5 to 1.5 parts of dry mushroom in water until the dry mushroom is softened, and dicing the mushroom; putting the mushroom into heated vegetable oil to fry for 5 to 8 minutes, putting the treated chicken or chicken with bones, frying for 10 to 20 minutes, adding the treated pepper, and frying together for 8 to 12 minutes; and adding proper salt, pepper powder and monosodium glutamate, and dishing up after the mushroom chicken hot pepper is fried uniformly. The product made by the method has rich nutrition and mellow flavor, and the taste is maintained after long-term preservation.