Chicken (chicken weighs about 1.8 kg) 6-8 mushrooms.

50 grams of vermicelli

condiments

Soy sauce 2 tablespoons soy sauce (soy sauce is neither soy sauce nor soy sauce) 1 tablespoon.

Light soy sauce (for color matching) with less salt.

Onion, ginger, garlic and pepper 10 block or so.

Fennel (used to break) a whole.

Steps of stewed chicken with mushroom noodles

1.？ Prepare all the above raw materials! Chop the chicken into pieces the size of walnuts, and the chicken vendor can chop them! Soak mushrooms overnight or 6 hours in advance! Then cut 2 pieces with an oblique knife and boil some water to prepare!

2.？ I suggest not frying it raw at home, because the fire at home can't keep up, and the chicken is easy to come out! It is suggested that the chicken pieces be blanched in boiling water with some salt, boiled for 2 minutes, fished out, washed with blood bubbles and controlled with clear water! This way, it will not be easy to stick to the pan when frying in the future!

3.？ Heat the oil in the pot and pour it out, then add oil and burn it below the primary temperature, so that the oil in the pot can be cooled to prevent the meat from sticking to the pot! Then add pepper and star anise, medium heat. I like spicy food. Put some pepper at this time! Stir-fry the onion, ginger and garlic slices and add the blanched chicken pieces! Stir fry a few times! Pay attention to cooking more. Don't stick to the pot!

4.？ When the water in the pan is dry, you can fry it in soy sauce! If there is water in it, the temperature will not come up, and the soy sauce will not smell good! If you fry the sauce first and then the fried chicken pieces, the water will still make the temperature in the pot low and the fried sauce will not smell good!

5.？ Stir-fry the soy sauce until fragrant, then add the soy sauce and continue to stir fry!

6.？ When the water in the pot is almost dry, pour boiling water into it to avoid chicken nuggets! Then quickly turn on the fire and let the pot boil immediately. Be sure to use hot water! Don't use cold water, this is the key to whether the cooked food is thick and delicious! Cold water will dilute the soup, and the umami flavor of the chicken will not be exerted! Add salt at this time, not too salty, and add a few drops of old color.