Preparation materials: half a black-legged chicken, 2 pieces of vermicelli, appropriate amount of auxiliary oil, cinnamon 1 piece, appropriate amount of fennel, anise 1 piece, 5g of oyster sauce, 0/0g of salt 1 shovel, and vinegar/kloc-0.

1, chopped onion, ginger and garlic for later use.

2. Handle the chicken and soak the bleeding water for later use.

3. Wash the vermicelli with warm water and break it into pieces, not too small.

4. Heat oil from the pan, pour in fennel, fennel pepper, fragrant leaves, cinnamon, cardamom, onion, ginger and garlic, saute until fragrant, pour in chicken pieces, and stir-fry the oil.

5, add yellow sauce, cooking wine, Weidamei, oyster sauce, soy sauce, salt, stir-fry the sauce and prepare to add water.

6. Add water until the chicken pieces have not been boiled over high fire and turn to medium heat for stewing. Put a few pieces into the vermicelli and stew until the vermicelli is edible. Stir fry with a shovel in the middle to prevent the vermicelli from sticking to the bottom of the pot!

7. Add a little vinegar to the vermicelli, and taste it to adjust the taste. The finished product of stewed chicken with vermicelli is as follows!