2, practice steps: clean the chicken, especially the fluff, roast it with fire, then clean it up and chop the chicken into pieces of uniform size. Clean up the soil at the root of dried hazelnut, wash it with clear water, then change the water, soak the hazelnut in clear water for 1 hour, take out the hazelnut for later use, do not throw away the water soaked in hazelnut, and let the impurities precipitate for a while. Soak the vermicelli in warm water 1 hour until there is no hard core. Prepare seasoning, cut onion, slice ginger and pat garlic. Heat oil in a pan, add onion, ginger, garlic, pepper, aniseed, cinnamon, fragrant leaves and dried peppers, and stir-fry until fragrant. Stir-fry the chicken pieces, stir-fry them over high fire until the chicken becomes discolored and the oil overflows, and there is basically no extra water in the pot. Pour in cooking wine, soy sauce and braised soy sauce, stir-fry spicy chicken pieces and color. When cooking this dish, you don't need to blanch the chicken pieces, just fry them in the pan. This step is indispensable. When frying chicken pieces, the water in the chicken pieces must be fried as much as possible, so that the stewed chicken will be particularly fragrant. Add hazel mushrooms, pour in the water soaked in hazel mushrooms, if the water is not enough, add some hot water, the water is flush with the ingredients, and add sugar. Bring the fire to a boil, cover the pot and simmer 1 hour. Season with salt, add vermicelli, bring to a boil, turn to medium heat for a few minutes, and stew vermicelli until transparent. A pot of northeast specialties, stewed chicken and mushrooms is ready.
3. Tip: Don't pour out the water soaked in hazelnuts. When it is used to stew chicken, the taste will be fresher and the nutrition will not be lost. Chicken nuggets can be fried directly without blanching. When frying chicken pieces, the water in the chicken pieces must be fried as much as possible, so that the stewed chicken will be particularly fragrant. Cook the chicken with high fire first, and then stew it with low fire, so that the chicken pieces are easy to stew, but it is difficult to stew the chicken pieces with high fire. Put the salt later.