Peel out 5 leaves of fennel and wash and cut into julienne, soften the thin vermicelli and cut it short. Pour a small amount of peanut oil into the pot, when the oil is hot, stir-fry quickly and cook in moderate vinegar. Add the soaked vermicelli, only add some soy sauce and salt to the vermicelli, wait for the vermicelli to mature, add garlic slices and chicken essence before leaving the pan. Stir well out of the pot.

Fennel white contains low calories and fat, but the content of vitamins, dietary fiber and micronutrients is high, which is a great diet food. Stir-fried fennel white tastes even better with chili peppers.

The trace element molybdenum in fennel seed white can inhibit the formation of amyl nitrite, and fennel seed white contains indole compounds and diphenol ketones. Fresh cabbage contains phytocides, which have antibacterial and anti-inflammatory properties. Fennel seeds are the seeds of fennel, and are used in culinary flavorings and soups in whole form; in powdered form, in meat products and other uses. It can also be used to flavor various liqueurs.

In the Umbelliferae family, there is another species of fennel (Anise), which produces an essential oil that is very close to sweet fennel seed, but is more narcotic, making sweet fennel seed the preferred essential oil in aromatherapy.

Fennel is a perennial herb, cultivated as an annual or biennial. The whole plant has a special pungent flavor, and the surface has white powder. Leaves are pinnately divided, lobes linear. Yellow flowers in summer, compound umbels. Fruit oval, yellowish green. Prefer warm, suitable for sandy loam soil; avoid planting in clay soil and too wet place. Spring and fall can be sown or spring planting propagation.