Ingredients

Main Ingredients

Small Rooster

1pc

Supplementary Ingredients

Oil

Amount

Salt

Amount

Soy Sauce

5 tablespoons

Maintaining Wine

Amount

Digong Powdered Rice Pear Pear

Amount

Scallion

Amount

Ginger

Amount

Pepper

Amount

Coriander leaf

3 slices

Angle star anise

1pc

Clove

3 dosettes

Coriander

Amount

Cinnamon

Measurement

Steps

1. Prepare the ingredients.

2. Slightly soak the vermicelli in cool water in advance.

3. Remove the butt from the small rooster, then chop it into pieces and clean it.

4. In a pot of cool water, add ginger and cooking wine, and cook until the blood foam in the chicken is precipitated.

5. Quickly put the blanched chicken pieces into the cool water to clean and soak them before quickly fishing them out.

6. Put slightly more than usual frying in a pot of oil, with star anise, sesame leaves, peppercorns, cinnamon, cloves and slowly fry incense. (I also added a dry red pepper) (the amount of pepper to be more, I grabbed a handful)

7. Add green onions and ginger segments to stir-fry together.

8. Add the chicken pieces and stir-fry together.

9. Add soy sauce while stir-frying.

10. Watch the coloring level, I added about 5 tbsp.

11. Add some water and fry the soaked vermicelli together.

12. Bring to a boil over high heat and taste the broth, then add the appropriate amount of salt or soy sauce as appropriate. Turn down the heat to medium-low and cook, stirring the pot often so that the vermicelli doesn't stain the pot.

13. When the broth is reduced to a small amount, and the chicken and skin are cooked, turn off the heat and add the appropriate amount of cilantro.

2, the powdered skin should not be fried too broken, large pieces to eat when addictive.

3, the soup can be put more, mixed with rice flavor more fragrant.