Everyone should remember the classic stewed chicken and mushroom vermicelli. This should be simple and easy to learn. If you want to muddle through in the wedding cooking, you'd better learn this dish. It has the meaning of simple, easy to learn and delicious.
Practice:
1. Wash the chicken. Mom took it back and cleaned it up and chopped it. I just had to wash and wash it. I left some pieces to cook soup in a few days.
2. The vermicelli is soaked in boiling water. This powder is the only one that's not perfect. It's not made by myself.
3. The hazelnut mushroom is also rinsed. The hazelnut mushroom is also a semi-finished product. It is a fresh hazelnut mushroom picked in autumn. It is blanched in boiling water and then preserved in salt. I just need to rinse it.
4. Cool the chicken in a wok. After boiling, skim off the froth, take it out and wash it.
5. Put a little oil in the pot, put in the crystal sugar and heat slowly until it melts.
6. After the icing sugar turns a little red, stir fry the chicken. Take out the chicken claws and don't stir fry them inside, or they will be more dry and hard to chew.
7. Add cooking wine and soy sauce and stir well. Fill the soup with chicken pieces, then put in the chicken feet.
8. Add pepper and seasoning. Add ginger slices and scallions, cover the pot, and simmer for half an hour.
9. Stew the hazelnut mushroom for another 10 minutes, then stew the soaked vermicelli until soft and rotten, add some salt to taste.
10. A pot of stewed chicken with mushroom and vermicelli will be out of the pot.