1. Ingredients: chicken, soaked Tricholoma matsutake and sweet potato vermicelli.

The second is spices, such as onion ginger, star anise leaves, cinnamon, dried peppers and so on.

Third, put the chicken pieces into the cold water in the pot. Add a handful of 1 teaspoon cooking wine to the pot, cook for three or two minutes on high heat, and skim off the foam.

Fourth, remove the chicken pieces that have been blanched.

5. Pour the right amount of cooking oil into the wok and stir-fry the chicken pieces.

6. Stir-fry until the chicken is slightly yellow, and add seasonings such as onion, ginger and star anise cinnamon to stir fry.

Seven, add cooking wine and soy sauce.

Eight, stir fry until the chicken pieces are colored.

Nine, according to the casserole, add enough water.

10. Add the soaked dry truffles.

Eleven, cover the pot and bring to a boil, and turn to medium and small fire.

Twelve, medium and small fire for about 20 minutes, add salt.

Thirteen, add sweet potato vermicelli

Fourteen, stew until the chicken soft rotten vermicelli is transparent and smooth.