1. Wash the chicken legs with bloodletting water.

2. Fill the automatic pot with water, then start the switch, and turn the firepower knob counterclockwise until the firepower is maximum and the water boils.

3. Boil the water, blanch the chicken legs, and then remove the water control.

4. Dry the scalded chicken leg, and cut the outlet on the chicken leg every 1cm with a sharp knife. If the mouth is deep, it is best to stick it in with a sharp knife, but you can't cut both sides, and you can't cut it in.

5.2 spoonfuls of fresh soy sauce and one spoonful of oyster sauce are mixed well to make juice.

6. Coat the incision and surface of chicken leg with mixed sauce and marinate for 1 hour.

7. Prepare shallots, ginger slices, cola and star anise.

8. Clean up the Jessie automatic pot. Pour the salad oil and add the onion. Ginger slices, star anise

9. Put the marinated chicken legs into the pot.

10. Pour 4 cups of cola into the measuring cup provided by Jessup pot.

1 1. Add salt and a tablespoon of cooking wine.

12. Cover the pot and start braised pork buttons (I used a whole chicken leg, so I chose braised pork and deducted 58 points. If it is chopped into small pieces, I can choose the braised chicken function for a shorter time)

13. Time is up. Stir the remaining soup and you're done. The gentleman waiting by can't wait to take out one and try it, O(∩_∩)O~

Cooking skills:

When the automatic pot is boiling water, fill it with water first, then start the switch and turn the firepower knob to maximize the firepower. Don't add too little water, otherwise it will be easy to "bottom out".

I used a whole chicken leg, so I deducted 58 points for choosing braised pork. If it is chopped into small pieces, I can choose the function of braised chicken and Bobo chicken for a shorter time, and the amount of coke is relatively reduced.