1. Rinse the dried mushrooms thoroughly, soak them in warm water until soft, and reserve the mushroom water.

2. Wash the chicken legs and chop them into pieces, rinse them with hot water and drain them.

3. Pour a little oil into the pot, add ginger slices when the oil is hot and saute until fragrant; then add chicken pieces and stir-fry briefly.

4. Pour the chicken pieces into the casserole, pour in the mushrooms, the water for soaking the mushrooms and an appropriate amount of warm water. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

5. At this time, the vegetables can be cleaned by making soup.

6. Add vermicelli and cook for 5 minutes.

7. Add the green vegetables and cook briefly.

8.Finally add white pepper and salt.