1. Soak dried cowpea in water for more than 4 hours in advance
2. One portion of preserved chicken is soaked 1 hour in advance. Don’t soak for too long. I chose three chicken thighs.
3. Soak the noodles in water in advance or blanch them in cold water.
4. Chop the soaked cured meat into cubes for later use
5. Prepare other auxiliary materials and cut them
6. Soaked dried cowpea, cut into small pieces and set aside
7. Pour oil into the pot, warm the ginger slices and fry it
8. Pour in the cured meat and stir fry for about a minute
9. Pour in the dark soy sauce, light soy sauce, and cooking wine and stir fry for a minute to color
10. Add three bowls of water and dried chilies, cover the pot and cook slowly until the meat can be inserted into the chopsticks.
11. Add dried cowpea, salt and chicken essence and continue to simmer for a few minutes
12. When it comes out of the pot, add the soaked vermicelli and turn it for a minute, sprinkle with green onions to taste and turn off the heat
13. Put it out of the pot and serve it on a plate, you can enjoy the spiciness
Tips:A portion of the cured meat chicken is soaked 1 hour in advance. Do not soak for too long. If it is too long, the cured meat will not have the taste of the meat.
