1. Mushrooms pick up impurities.
2. Soak it in warm water ahead of time and it's soaked.
3. Clean the mushrooms and keep the water for soaking mushrooms for later use.
4. The chicken is cleaned.
5. Cook the chicken under cold water until the cooking wine is blanched to remove the fishy.
6. Wash it after blanching.
7. Wash the vermicelli and set aside.
8. Chili. Aniseed, onion and ginger are ready.
9. Put oil in the pot and heat until the aniseed, chili, green onion, and ginger are sautéed until fragrant.
10. Stir-fry evenly until the chicken pieces are added.
11. Put in the fuel consumption.
12. Add soy sauce.
13. Into the boiling water.
14. The water for soaking the mushrooms will settle into the pot after it has settled.
15. The water color of the mushrooms is bright red, which is very delicious.
16. The fire boiled.
17. Put the vermicelli and mushrooms in the casserole.
18. Cover the pot and simmer over medium heat for 30 minutes.
19. Open the lid, season with salt, and continue to simmer for 20 minutes.
20. The hazel mushroom vermicelli stewed chicken is ready.
21. Serve and sprinkle with coriander.
22. It's delicious and delicious.
