1. Prepare ingredients and wash all kinds of ingredients.
2. Soak the vermicelli in cold water for 10 minutes.
3. Bone the chicken legs and cut them into small pieces, and cut all the ingredients for later use.
4. Heat the oil in a wok to sauté the shredded green onions, pour the diced chicken and stir fry to change the color.
5. Slide the chicken aside, add the cherry tomatoes and stir fry.
6. Stir fry until the cherry tomatoes are soft and rotten out of soup.
7. Pour in an appropriate amount of water and cook until boiling.
8. Pour all the soup into the casserole, add the sliced cucumber and ham, cook the light soy sauce and oyster sauce, and boil for 3 minutes.
9. Pour the soaked vermicelli into a boil for about three minutes, and cook the salt chicken bouillon and vinegar.
10. Pour the bitter chrysanthemum before serving, and it will be out of the pan in about 1 minute.
Tips:1. Gusong potato vermicelli is very easy to cook, so don't soak it for too long. If you don't soak it, it can be cooked for a longer time.
2. The ease of cooking of each ingredient is different, so pay attention to the order.
3. Because you want to drink the soup, you don't need to put too much vegetable oil in the fried chicken to avoid being too greasy.