1. Cut the shiitake mushrooms into strips and break the beans into small pieces.
2. Cut the pumpkin and cabbage into pieces. The pumpkin can be cut into smaller pieces, which makes it easy to cook softly.
3. Prepare seasonings, cut green onion into sections, smash garlic, and cut thick ginger into slices. One each for star anise, bay leaf, and Angelica dahurica, and three for white cardamom. If you don’t have all kinds of spices at home, you can just use star anise.
4. Cut the chicken legs into pieces and blanch them in a pan under cold water.
5. Put 20 peppercorns in the pot, add peanuts and deep-fry them to create a fragrance.
6. Add the chicken thighs and all the seasonings except garlic in "Step 3" and stir fry.
7. Add pumpkin cubes and beans, add a spoonful of dark soy sauce, a spoonful of oyster sauce, and a spoonful of spicy black bean sauce.
8. Add the shiitake mushroom strips and stir-fry evenly with hot water. The amount of water can be seen from the gaps in the vegetables. Cover the pot and simmer for 20 minutes.
9. You can wash the vermicelli at the time of stewing. If you use dry vermicelli, you need to soak it in advance.
10. Add the right amount of five-spice powder and steamed fish soy sauce to the minced garlic that was not used just now (use light soy sauce instead), and a bit of vinegar. Those who don't like sour taste can not add it.
11. After the vegetables in the pot have been simmered for 20 minutes, add the cabbage and vermicelli, then add the bowl of juice adjusted in "Step 10", stir fry and continue to simmer for about 7 minutes.
12. The soup in the pot can be turned off after receiving the level you like. Since it is a stew, there is no need to completely collect the juice.
Tips:After turning off the heat, you can simmer for a while with the remaining temperature to allow the vermicelli to fully absorb the soup.
Adding pumpkin to this dish will be a bit sweet. If you don’t like the sweetness, you can replace it with potatoes.
