1. Main and auxiliary ingredients: chicken offal, cabbage, vermicelli
2. Soak the vermicelli for about 2 hours.
3. Pour cold water into the pot and fly the water to remove the peculiar smell.
4. Bring out after boiling, rinse the chicken offal repeatedly, and set aside.
5. Prepare green onion and ginger and aniseed.
6. Break the cabbage into pieces, wash and drain, and set aside.
7. Heat the oil in a pan and stir the aniseed with a small fire to fragrant.
8. Then add green onion and ginger and sauté until fragrant.
9. Stir-fry the chicken meat.
10. Prosperous fire, cooking into the cooking wine.
11. Add some light soy sauce.
12. Add more water, because the vermicelli absorbs water.
13. Bring to a boil, simmer on low heat for 30 minutes, until the chicken is cooked through.
14. Add the cabbage, boil it, simmer until the cabbage collapses, and season with salt.
15. Put the vermicelli.
16. Simmer for 2 minutes, until the noodles are transparent, add MSG for freshness, and then turn off the heat.
17. Put it out of the pot and put it in a bowl before serving.
Tips:1. Because the cabbage and soaked noodles are easy to cook, you must first stew the chicken offal until it is cooked.
2. The vermicelli has been soaked in advance, so put it last, as long as the vermicelli becomes soft and transparent in the pot, turn off the heat.
3. Because the vermicelli absorbs water, the soup must be more.
