1

Pipa legs (must use pipa legs) washed and chopped, soaked two or three times to clean the blood.

2

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

3

Scratch it well with your hands to make it taste good.

4

Then add green onion, ginger, star anise and white pepper and mix well, marinate for 15 minutes.

5

Wash the dried shiitake mushrooms with hot water first, then add hot water to soak. Note that you don't need too much water to soak the shiitake mushrooms; the chicken in this dish should be pressure-cooked first, so it won't consume too much water. How much water is needed to stew the chicken, soak the shiitake mushrooms with as much water as you need.

6

Green and red persimmon peppers cut into pieces and set aside.

7

Put the marinated chicken pieces, soaked shiitake mushrooms and shiitake mushroom water together in a pressure cooker and press on high heat for about 8 minutes to mature.

8

Pour the pressed chicken thighs into a wok or casserole, pick out the heads, cover and reduce the sauce slightly over medium-high heat.

9

After the soup has thickened and thickened slightly, add the green and red bell peppers and simmer for another minute, then remove from the pan.

10

Served with rice, lips and teeth.