Pipa leg (appropriate amount) rice (appropriate amount) dried mushrooms (appropriate amount) green pepper (appropriate amount)

condiments

Cooking wine (right amount) oyster sauce (right amount) soy sauce (right amount) sugar (right amount) salt (right amount) white pepper (right amount) star anise (right amount) sliced onion and ginger (right amount)

1 Pipa leg (be sure to use Pipa leg) Wash and cut into pieces, soak for two or three times, and wash the blood.

2 Add cooking wine, oyster sauce, soy sauce, sugar and salt.

3 grasp it evenly with your hands to make it tasty.

4 Add onion, ginger, star anise and white pepper, mix well and marinate for 15 minutes.

5 Dry mushrooms are washed with hot water first, and then soaked in hot water. Be careful not to soak mushrooms in too much water. This plate of chicken should be cooked in a pressure cooker first, and the water will not be consumed too much. Use as much water as you need to stew chicken and soak mushrooms.

6 green and red persimmon peppers are cut into pieces for use.

7 Put the marinated chicken nuggets, soaked mushrooms and mushroom water into a pressure cooker and press for about 8 minutes to cook.

8 Pour the pressed chicken legs into a wok or casserole, pick out the material head, cover it, and collect the juice with medium heat.

After the soup is slightly thick and mellow, add green pepper and stew for another minute, then take it out of the pot.