How to make braised chicken and mushroom vermicelli?

1. Soak the mushrooms and vermicelli in water the night before. Reserve the water used to soak the mushrooms.

2. Chop the big-bone chicken into large pieces (try to buy rural chicken with firm meat, which tastes good). Boil a pot of water, put the chicken pieces in, blanch the blood, take it out and set aside. use.

3. Add an appropriate amount of oil to the frying spoon, add the drained chicken pieces and stir-fry until the chicken skin is golden brown, add large pieces of green onion, large pieces of ginger and the whole garlic cloves, stir-fry saute.

4. Then add the mushrooms, water for soaking the mushrooms, cola, light and dark soy sauce, rice wine, pepper and aniseed, and all other ingredients except salt. Finally add water to cover the ingredients. After the fire reaches a boil, reduce the heat to low, cover and simmer for 30 minutes.

5. After 30 minutes, add the soaked vermicelli, mix well, and simmer for another 10 minutes.

Tips

1. The addition of cola replaces sugar, and the carbonic acid content of cola itself is beneficial to the tenderness and flavor of the chicken, which is the finishing touch.

2. The addition of water for soaking the mushrooms can bring the flavor of the mushrooms into the entire dish.

3. If the vermicelli is cooked too early, it will rot, so just cook it at the end.

4. Put the onion, ginger and garlic into the pot in large pieces, and it is convenient to pick them out at the end.