1, Method 1: Materials: vermicelli 150g, chicken leg 250g, salt, blended oil 10ml, and 2 tablespoons of soy sauce. Chop the chicken and soak it in bleeding water for later use. Wash the vermicelli with warm water and break it into pieces. Heat oil in a pan, add fennel, fennel pepper, fragrant leaves, cinnamon, cardamom, onion, ginger and garlic, stir-fry until fragrant, add yellow sauce, cooking wine, delicious oyster sauce, soy sauce and salt and stir-fry until fragrant, and prepare to add water and oil. Add water until the chicken pieces are completely boiled, then turn to medium heat and stew until the water is exhausted. Put a few slices into the vermicelli and stew until the vermicelli is edible. You can copy it with a shovel in the middle to prevent vermicelli from sitting at the bottom of the pot! Add vermicelli and a little vinegar, and taste the salt to taste!

2. Method 2: vermicelli 150g, chicken leg 250g, proper amount of salt, blended oil 10ml, and 2 tablespoons of soy sauce. Wash the chicken leg and chop it into small pieces, cut the onion into sections, slice the ginger, then tear the vermicelli into small pieces and brew it with water. Prepare a pot, add water to the pot, boil water over high fire, pour in chicken pieces, blanch and take out. Pour the prepared oil into the pot, then add dried Chili, star anise, prickly ash, fragrant leaves, dried tangerine peel and other slices of onion and ginger, stir-fry until fragrant, and pour in chicken pieces and stir well. Add cooking wine and soy sauce, then continue to stir fry, add appropriate amount of water and continue to stew for about 10 minute, add vermicelli and stew for 5 minutes, and season with salt. Serve.

3. Method 3: vermicelli 120g, chicken 500g, three peppers, chicken essence 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon. Slice onion and ginger, dice garlic, dice onion, dice red pepper, dice dried red pepper, wash vermicelli and soak in cold water for later use. Boil the wok until it is dry, pour in proper amount of oil, add onion, ginger, garlic and star anise and stir fry. Add two spoonfuls of bean paste and a little water, stir-fry for a while, add the washed chicken pieces and stir-fry evenly. Add chicken nuggets and stir-fry for 5 minutes until the skin is slightly yellow and slightly burnt, then add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp light soy sauce, 500ml broth or seasonings such as water, salt, sugar and chicken essence in turn, boil over high fire and stew over low fire for about 30 minutes. Put the soaked vermicelli into the chicken pot and cook for about 10 minutes on medium heat until cooked; Put less oil in another pot, add dried red pepper and stir-fry until fragrant, and then add diced red pepper and stir-fry until fragrant. Put the vermicelli chicken in a bowl, pour in Chili oil and sprinkle with coriander.