2. After washing the chicken legs, cut them into pieces together with the bones and drown them for later use. Slice mushrooms and cut green peppers into small pieces.

3. Stir the braised chicken sauce directly with water.

4. Put the chicken legs and braised chicken ingredients together in a rice cooker or pressure cooker, and then taste the soup. If it is a little light, add a little salt. The soup is just as good as the chicken. Cover it and simmer it for half an hour.

5. Prepare a casserole, spread onion and ginger slices at the bottom of the pot, put green peppers and mushrooms, then put the chicken and soup in, and simmer for 5 minutes. If you like spicy pot, you can also decorate it with a little millet spicy, which will be more delicious.