Cooking Steps

1. 

   Step1:Appropriate amount of tea tree mushroom. Wash with water. Cut off the mushroom root. Squeeze out the water. Put it into another basin. Soak in water.

2. 

   Step2:A native chicken. Cut off the bottom of the chicken. Cut it into large pieces. Cut off the fingernails of the chicken feet. Otherwise, the smell will be heavy. Chop well and put into the basin. Add three spoons of salt. Scratch and stick for 15 minutes.

3. 

   Step3:Heat the pan and remove the oil. In the skillet, put in the ginger slices and scallions. Stir fry with medium and small heat. Stir fry the scallion and ginger thoroughly, stir fry until they are dry. Do not remove them. Then add the star anise, cinnamon, fragrant leaves, white button and dry pepper, stir fry and cut into pieces.

4. 

   Step4:Then add in the chicken pieces. Stir fry the chicken pieces until the color changes completely. Add in ice sugar and water and stir fry until the ice sugar melts. Stir in the sugar color and stick it on the chicken pieces. Add another tablespoon of Huadiao wine. Cover the pot and simmer for 15 seconds. After 15 seconds, add some old soy sauce and stir fry. Then pour in the water of tea tree mushroom. Add some pepper and salt. Bring to a boil.

5. 

   Step5:Transfer to the stew pot. Boil over high heat and simmer for 1.5 hours. 1.5 hours later, add tea tree mushroom and simmer for 15 minutes. After 15 minutes, put in the vermicelli and grill. Simmer slowly over low heat until the process is constantly turning. Avoid sticking the vermicelli to the bottom. After the vermicelli is stewed, add garlic and chicken essence. Stir evenly. It's delicious.

6. 

   Step6:Finished product drawin