1.
Ingredients: oil, salt, red wine, sugar, pepper and aniseed, ginger powder, green onion and garlic, light soy sauce.
Chicken thighs, hazel mushrooms, carrots, vermicelli.
2. Hazel mushrooms need to be soaked at night. Defrost the chicken. Cut carrots, chopped green onions and garlic for later use.
3. Boil the chicken in hot water, then control the water.
4. Fry the chicken thighs in a frying pan and add some chopped green onions.
5. Add a spoonful of red wine and a little sugar. Stir fry, add a little peppercorns, a spoonful of light soy sauce and stir fry.
6. Add half a pot of water to the pot, add hazel mushrooms and simmer for 15 minutes, add a star anise, simmer for a while and add carrot pieces. Add fans when you're ready.
7. Add ginger powder to the soup pot.
8. Add a tablespoon of salt and sprinkle a little minced garlic to eat.
Tips:This stew has less soup. Observe when it is stewed, otherwise it will dry up easily.
It is better to use fresh ginger.
The pepper can be fried in advance to prepare the pepper oil.
Hazel mushrooms can be added more to make it more fragrant.
It can be stewed with wide noodles and the wide noodles that people in the Northeast like.
