2 drumsticks, 2 Coprinus comatus, 2 star anise, 2 twigs of cinnamon, soy sauce, salt, sugar, a little chicken essence, crystal vermicelli 1 package.

working methods

1. Wash and chop the chicken legs first.

2. Wash and slice Coprinus comatus, two star anises and two cinnamon.

3. Put oil in the pot, add sugar and stir-fry the sugar color, and pour the chopped chicken legs and stir-fry for a while.

4. Add star anise and cinnamon and turn it over a few times. Pour in soy sauce to adjust the color and turn it for a while.

5. After the juice is boiled, add an appropriate amount of cold water (to ensure sufficient water) and continue to cook until the water boils. Skim the foam off the soup.

6. Pour in the chopped Coprinus comatus and stew, and the whole process will be on fire.

7. Put crystal vermicelli in the middle stage, cover the pot and continue to stew chicken and vermicelli until the vermicelli is soft and cooked. At this time, if there is not enough water, add some boiling water, otherwise it will be very dry. When the water is almost collected, add chicken essence and salt to adjust the taste.

skill

1, salt and chicken essence must be put at the end, and the salt will be cooked slowly when cooking in cook the meat. 2. The vermicelli is difficult to cook. There must be enough water in the firing process. If the water is dry and the vermicelli is not cooked, add boiling water to continue cooking.