I. Materials

1 chicken, 300g fragrant rice, 5g oil, 3g salt, 5g soy sauce, 5g soy sauce, 3g cooking wine, 3g white pepper, 1 onion, 1 ginger, 1 galangal, 1 cinnamon and 3 cloves.

Second, practice.

Wash and chop the pipa legs (be sure to use them), soak them for two or three times, and wash the blood.

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

Grab it evenly with your hands to make it tasty.

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

Wash the mushrooms with hot water first, and then soak them 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.

Cut the green and red persimmon pepper into pieces for use.

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

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

After the soup is slightly thick and mellow, add the green pepper and stew for another minute, and then serve.