1. Soak mushrooms and vermicelli in water the night before. Save the water for soaking mushrooms.

2. Chop the big bone chicken into large pieces (try to buy rural chicken with tight meat, which tastes good), boil a pot of water, put the chicken pieces in, simmer the bleeding water, and remove it for later use.

3. Add an appropriate amount of oil to the frying spoon, stir-fry the drained chicken pieces until the skin is golden yellow, add large pieces of onion, large pieces of ginger and whole garlic cloves, and stir-fry.

4. Then add mushrooms, all ingredients except salt, such as water, cola, soy sauce, yellow wine, pepper aniseed and so on. Finally, add water to avoid ingredients. After the fire boils, turn to low heat, cover the pot and stew for 30 minutes.

After 5.30 minutes, add the soaked vermicelli, mix well and stew for 10 minutes.

skill

1. The addition of cola replaces sugar, and the carbonic acid content of cola itself is beneficial to the softness and taste of chicken, which is the finishing touch.

2. Add the water for soaking mushrooms to bring the flavor of mushrooms into the whole dish.

3. vermicelli has been rotten for a long time, so just put it in the pot at last.

4. Put the onion, ginger and garlic into the pot, and finally pick them out for easy eating.