1. Wash the hazel mushrooms with flour, and then wash them several times (wild hazel mushrooms are generally dirty). After washing, soak in warm water for 40 minutes; soak the wide vermicelli in warm water in advance
2. Half a three-yellow chicken is chopped into cubes, 3～4cm in size, and washed twice with clean water
3. After the rapeseed oil is heated, stir fragrant pepper and fennel, strain out the pepper and fennel, add star anise and ginger slices, green onion, garlic, dried chili and stir fragrant
4. After the ingredients are fragrant, add the chicken nuggets and stir-fry until the color changes
5. Add hazel mushrooms and stir fry for a fragrant flavor
6. Add 30ml soy sauce, 20ml Huadiao wine, 10g sugar, stir fry evenly
7. After the seasoning is evenly stir-fried, add appropriate amount of water, and the chicken is over. After the high heat is boiled, turn to low heat and simmer for about 30 minutes
8. After simmering on low heat for 30 minutes, put in the soaked wide vermicelli, turn to medium heat, cook for 5-10 minutes, and finally add some sesame oil
