1. Ingredients: chicken, vermicelli, cabbage, light soy sauce, salt, dark soy sauce, pepper, star anise, bay leaf, cinnamon, pepper, dried chili pepper, green onion and ginger, cooking wine

2. Method: Prepare a chicken, chop it into small pieces with a machete, soak it in water for 20-30 minutes, then clean it, drain it and set aside.

3. Add a large amount of water to the pot, put the chicken pieces into the pot with cold water, add cooking wine, green onion and ginger slices and blanch the water to remove the fishy smell, boil the water to skim off the foam, control the water and fish it out.

4. Heat the oil in a pot, add a little more oil, add a large amount of dried Sichuan peppercorns and green onion and ginger slices and sauté until fragrant.

5. Then put the chicken pieces into the pot and stir-fry over high heat. The oil and water will be turbid at first. When the oil is clear, turn off the heat.

6. Put the chicken pieces together with the remaining fat into the pressure cooker, add enough boiling water, seasoning: light soy sauce, dark soy sauce, green onion and ginger slices, cooking wine, pepper, and add dry soy sauce. Put the peppercorns, star anise, bay leaves, and cinnamon into the large material box and put them in together. Cover the pot and steam for 12 minutes.

7. Then release the pressure naturally, put the chicken pieces and chicken soup into the wok, then add an appropriate amount of salt and the noodles that have been soaked in advance, cover the pot and simmer again Seven or eight minutes.

8. Then tear the cabbage into large pieces with your hands and put it into the pot. Stir it a few times over high heat to reduce the juice. Add a few drops of rice vinegar before taking it out of the pot. A large pot of unparalleled and delicious fried chicken will be ready. Pot.