2. Wash mushrooms and vermicelli and soak them in warm water for 5 hours.

3. Wash the chicken leg and cut it into small pieces and blanch it in a cold water pot to remove impurities from the chicken.

4. Blanch and remove for later use.

5. Prepare onion, ginger, star anise and cinnamon.

6. Put cooking oil in the pot. When it's 80% hot, put the onion, ginger, star anise and cinnamon into the pot and stir-fry until fragrant.

7. After frying, add chicken and stir fry.

8. Add: soy sauce, cooking wine and rock sugar.

9. Continue to fry the chicken until the rock sugar melts and the chicken skin turns golden yellow.

10, add hazelnuts and stir fry.

1 1, add water and start stewing.

12, turn on the fire and wait for the water to boil.

13, after the water boils, turn to low heat and cover it for one hour.

14, after one hour, open the lid and put in the vermicelli.

15, after the vermicelli becomes soft, turn to high fire to collect juice.

16. At this time, add salt and chicken essence according to taste.

17. After adding salt and chicken essence, open the lid and collect the juice on high fire. After five minutes, turn off the fire and plate.

18, sprinkle with chopped green onion.