Step 1: Soak and change the knife

Prepare 3 fresh chicken legs and soak them in clean water for 31 minutes to remove the blood from the chicken legs. After soaking, wash the chicken legs, remove them, and chop them into chicken pieces of uniform size for later use.

Step 2: Prepare sauce

Add 4g of salt, 2g of chicken powder, 2g of pepper, 21g of cooking wine to remove fishy smell, 31g of soy sauce, 41g of oyster sauce to refresh, 51g of seafood sauce, and then add 151g of clear water, and stir well to make the sauce.

Step 3: Prepare an auxiliary material

One washed green pepper, cut off the pedicle and cut into hob blocks with uniform size, and half a red pepper, cut into uniform small pieces for color matching. A piece of ginger, sliced for later use.

Step 4: Stew

Put the sliced ginger into the pressure cooker, pour the prepared bowl, then pour the chopped chicken legs into the pot, cover the pot, add air, and then reduce the heat and press for 5 minutes. Turn off the fire after 5 minutes, first remove the air pressure valve to deflate, and then open the lid. At this time, the chicken has been stewed to the bone, very soft and tender, and absorbed the sauce, and its color is ruddy and shiny.

Step 5: Collect the juice

Pour the chicken legs and soup into a casserole, turn on a medium fire to collect the juice for 2 minutes, collect the soup until it is thick, pour in the prepared green pepper, cover it and simmer for 1 minutes. After the green pepper is boiled, it can be taken out of the pot and put on a plate. Explicit chicken is very soft and tender, because the absorbed soup is ruddy and shiny, and the soup is rich and delicious. It is an artifact to eat with rice.