material

Half a chicken, 50g of Tricholoma matsutake, a handful of vermicelli, onion, ginger, soy sauce, star anise, pepper, cinnamon, fragrant leaves, salt, sugar and cooking wine.

working methods

1. Chop the chicken, soak the pine mushrooms in advance, and soak the vermicelli.

2. Put water in the pot, add chicken pieces after the water boils, blanch for 2 minutes, take out, wash with warm water, and drain the water for later use.

3. put a little oil in the pot and stir-fry the chicken pieces after the oil is hot.

4. Stir-fry until the chicken pieces are tight and oily. Add star anise, pepper, cinnamon, fragrant leaves, onion and ginger and stir-fry until fragrant.

5. Release soy sauce, soy sauce, sugar and cooking wine and stir fry.

6. Add pine mushrooms and stir fry.

7. Add water. After the fire boils, turn to medium-low fire for 30 minutes.

8. Add salt to taste, then add the vermicelli and stew until the vermicelli is soft.

9. Turn off the fire and sprinkle with chopped green onion.