List of materials: 50g carrot, 8g mushroom, 50g potato, appropriate amount of onion and ginger, and 80g chicken leg (pipa leg).

1. Soak chicken and onion in Jiang Shui for 20 minutes to remove fishy smell, and soak dried mushrooms in clear water (do not pour the soaked water).

2. Cut the soaked mushrooms into small squares for later use.

3. Put the chicken in cold water, add ginger slices, blanch for 5 minutes, and then take it out.

4. Rinse with warm water.

5. Pour the right amount of cooking oil into the pot and stir-fry potatoes and carrots over low heat.

6. Then stir-fry the chicken pieces and serve.

7. Pour a little water soaked in mushrooms into the fried chicken pieces and put them into the steamer.

8. After 8.SAIC, steam for 30 minutes and stew for 10 minutes.