1. Wash the chicken breast, dice it, add some cooking wine and marinate it with soy sauce 15 minutes.

2. Soak the vermicelli and auricularia in water in advance, and soak for later use.

3. Put oil in a hot pan, saute ginger and garlic, pour in diced chicken, stir-fry until slightly discolored, and serve.

4. Add a little oil to the pot, pour in vermicelli and auricularia, stir fry a little, add water, add a little salt and soy sauce until it is just finished.

5. Add the freshly fried diced chicken, turn on the fire and cook the juice together.

6. When the soup thickens, add green pepper and onion before taking out the pot, and finally add chicken essence to serve.