1. Soak the hazel mushrooms and shiitake mushrooms in advance, wash and drain the water from the soaking shiitake mushrooms and reserve for later use
2. Chop the chickens into small pieces, blanch them, and remove them for later use
3. Heat the pan with cold oil, add the chicken and stir fry until slightly discolored, add the soaked mushrooms and sliced ginger, stir fry
4. Add soy sauce and stir-fry for a few more times, then add shiitake mushroom water and water, but boil the chicken over high heat. Add star anise and bay leaves, turn to low heat and simmer for about 1 hour. Can
Tips:1. The salt should be put at the end to improve the taste and not very salty. 2. Adding the mushrooms in the water can increase the fragrance. 3. Adding an appropriate amount of vermicelli and simmering tastes good
