A white striped chicken, cut into inches and set aside. Wide vermicelli and moderate amount. Lentinus edodes (Tricholoma matsutake is soaked, followed by Lentinus edodes) for use. Two ounces of soybean oil, one or two ounces of soy sauce, a little pepper noodles and the right amount of salt.

Pour soybean oil into the pot, heat it with high fire, then add the cut chicken pieces and stir fry, pay attention; Be sure to fry the chicken until it is congested, huddled and fragrant. Add pepper noodles, soy sauce and salt. Stir fry a few more times. Add mushrooms and stir fry a few times. Put lasagna on the chicken, add warm water and let the chicken stew for about ten minutes. As long as the lasagna is stewed thoroughly, it can be cooked.

Attention; Wide powder must be bought well. Otherwise, the chicken will be stewed and the vermicelli will not reach your mouth. I would rather not widen my fans than buy inferior fans.

This is my way, please taste it.

Ingredients: Broiler 750g- 1000g, Lentinus edodes 75g (preferably Corylus heterophylla in Northeast China).

Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.

Exercise:

1. Wash the chicken and chop it into small pieces;

2. Soak mushrooms in warm water for 30 minutes and wash them for later use;

3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.

This dish is already a famous dish in Northeast China, and everyone agrees that it is delicious!

Note: after this dish was introduced into the customs, it was improved by the chef and cooked with mung bean powder skin, which also had a special flavor. Especially in winter, it also has the functions of promoting blood circulation to dispel cold and preventing cold invasion. It's really a good dish.

Dried mushrooms are soaked, so it's best to wash them several times, otherwise the roots will be cut off.

Chop the chicken into pieces and cook it in boiling water. In order to remove the blood foam, the chicken will drain.

Less oil. If there is chicken oil in the belly of the chicken, just chop it up and fry it until it is oil. If you just control the chicken and fry it in water, you will add soy sauce and a little sugar.

When the chicken is colored and added with water depends on what mushrooms you use. Generally, it takes about half an hour to wring out the mushrooms and add them. Anyway, just look at that thing. Don't stew the chicken badly. Just add salt. Pay attention to the salt. Don't add onion and ginger when stewing prematurely. But forget about pepper fennel. Just cook. Don't always trust the minutes in the menu. The best way to master yourself is to pay the bill with your mouth. Can also solve the problem.