1, put the chicken in a wok, add cold water, and cook until it is about 80 degrees, then copy (remove the fishy smell). Wash the chicken and take it out to dry.

2. Pour proper amount of peanut oil into the wok, add onion, ginger slices, pepper and aniseed after heating (it will be better if you can get the whole gourd, be careful not to add soy sauce, it will paste the wok), then pour the chicken into the wok and stir fry (be careful to add cooking wine to remove fishy smell).

3. Stir-fry until the pot is almost soaked, start a new pot, add soy sauce, salt, Tricholoma matsutake and chestnuts (sometimes you can't buy Tricholoma matsutake in other places, you can only put peanuts, but generally you don't put vermicelli, which will stick together), hot water (adding cold water will kill the chicken and make it uncooked), and the amount of water is just good.

4, simmer, wait until the water in the pot is almost the same, and the vegetable soup sticks to a paste.