Ingredients: chicken 1 root, dried hazelnut mushroom, vermicelli 1 root, 2-3 tablespoons of soybean oil, salt, onion 1 root, ginger 1 root, pepper 1 root and aniseed/kloc-0.

1, clean the chicken, especially the fluff, roast it with fire, and then clean it. Cut the chicken into pieces of the same size. Clean up the soil at the root of dried hazelnut, wash it with clear water, then change the water, soak the hazelnut in clear water for 1 hour, take out the hazelnut for later use, do not throw away the water soaked in hazelnut, and let the impurities precipitate for a while. Soak the vermicelli in warm water 1 hour until there is no hard core.

2. Prepare the seasoning, cut the onion into sections, slice the ginger and pat the garlic, put the oil in the pot and heat it, then add the onion, ginger, garlic, pepper, aniseed, cinnamon, fragrant leaves and dried peppers and stir-fry until fragrant.

3. Stir-fry the chicken pieces, stir-fry over high fire, and stir-fry until the chicken becomes discolored and the oil overflows, and there is basically no excess water in the pot. Pour in cooking wine, soy sauce and braised soy sauce, stir-fry spicy chicken pieces and color. When cooking this dish, you don't need to blanch the chicken pieces, just fry them in the pan. This step is indispensable. When frying chicken nuggets, you must stir-fry the water in the chicken nuggets as much as possible, so that the stewed chicken will be particularly fragrant.

4. Add the hazelnut mushroom and pour in the water soaked by the hazelnut mushroom. If there is not enough water, add some hot water, and the water is flush with the ingredients. Add sugar. Bring the fire to a boil, cover the pot and simmer 1 hour.

5. After the time is up, add salt to taste, then add vermicelli, bring to a boil over high fire, turn to medium heat for a few minutes, and stew vermicelli until transparent. A pot of northeast specialty, stewed chicken and mushrooms is ready.