(1) Sanhuang Chicken 1, Lentinus edodes 1, 2 vermicelli, onion, ginger, garlic, star anise, pepper, salt and cooking wine.

(2) Three-yellow chickens are cut into internal organs and blanched to remove blood; Expanding hazel mushrooms in warm water, removing roots and other impurities, cleaning and draining;

(3) Heat oil in a wok, add onion, ginger, garlic, pepper and aniseed to stir fry, then add blanched chicken pieces to stir fry, pour cooking wine and soy sauce, and sprinkle with proper amount of salt;

(4) Stir well, then pour in hot water. Add the soaked hazelnut mushrooms without ingredients, and simmer for about half an hour after the fire is boiled.

(5) Add the vermicelli soaked in warm water in advance, and simmer for about 10 minute on low fire. After the vermicelli is cooked, collect the soup on high fire.

2. Pork stewed vermicelli

(1) Pork belly with skin 1 kg, vermicelli 2 Liang, onion, ginger, pepper, aniseed, sugar, salt, vegetarian and sea pepper.

(2) Scrape the pork belly clean and cut into pieces. Soak vermicelli in water, cut onion into sections and slice ginger.

(3) Put oil in the pot, fry the meat until it changes color, and take it out.

(4) Stir-fry the sugar in the pot, add the soup, add all the seasonings and meat, boil over high fire, skim off the floating foam, turn to low heat and stew until crisp and rotten, and then add the vermicelli to stew until tasty.

3. The third line

(1) 2 potatoes, eggplant 1 each, green pepper 1 each, 2 pieces of melted lard 1 kg, 5 parts of soy sauce, oyster sauce 1 spoon, 3 parts of chicken essence, 4 parts of salt, 5 yuan onion, 3 cloves of garlic, bean powder and bean powder.

(2) peeling and washing potatoes, and cutting into hob blocks; Wash the green pepper and cut it into small pieces by hand. Wash the eggplant and cut it into hob pieces. ? Stir garlic into minced garlic, and cut scallion into 3 pieces. Green peppers in the materials can be replaced by green beans and cowpeas.

(3) Pour the melted lard into the pot, and when it is heated to 70% heat, put the potato pieces and eggplant into the oil in turn, fry them until they are half cooked, and take them out for later use.

(4) shovel out excess oil. Stir-fry shallots and garlic in a small amount of hot oil, add eggplant, potatoes and green peppers, stir-fry for 1 min, add broth, soy sauce, salt, chicken essence and oyster sauce, bring to a boil and simmer until cooked.

(5) thicken the water bean powder with strong fire, and take the juice out of the pot.