5-6 chicken legs, peeled potatoes, two colored peppers, 3 tofu skins, an appropriate amount of onion, half a mushroom, an appropriate amount of sauce, 280 grams of scallions, a piece of ginger, a piece of garlic, an appropriate amount of Sichuan pepper, a few small red peppers, a few vegetable oil, an appropriate amount ?

1 Wash the chicken, cut it into pieces, and marinate with a small amount of soy sauce and ginger slices. Wash the rice and steam a pot of rice in a rice cooker. ?

2 Wash the potatoes, colored peppers (green peppers, red peppers, and yellow peppers), onions, and cut them into pieces; cut the tofu skin into strips; mushrooms (tea tree mushrooms, shiitake mushrooms, king oyster mushrooms, etc. can be used) ) Wash and soak, set aside; cut garlic, ginger, onions, and peppers and set aside;?

Wash potatoes, colored peppers (green peppers, red peppers, yellow peppers), onions, and cut into pieces... .

3 Add a small amount of vegetable oil to the pot, heat to 180°C, add minced garlic, ginger, green onions, onions, and peppers, stir-fry until fragrant; add chicken and stir-fry until fragrant; add sauce and marinade and stir-fry for 5~8 minute. ?

4 Add potatoes, mushrooms and tofu skin and simmer for 5 minutes. ?

5 Finally, add colored peppers and simmer for 1 to 2 minutes before removing from the pot. ? Ingredients: half a chicken, 30 grams of dried shiitake mushrooms, half a green pepper, half a color pepper, one beauty pepper, 100 grams of rice wine, 20 grams of peanut butter, 30 grams of dry yellow sauce, 30 grams of bean paste, 20 grams of soybean paste, tomato paste 30g, 20g minced pepper sauce, 10g oyster sauce, 10g light soy sauce, 5g balsamic vinegar, 5g sesame oil, appropriate amount of vegetable oil, ginger and green onions.

1. Boil the sauce. Add vegetable oil, sesame oil, rice wine, peanut butter, dry yellow sauce, bean paste, soybean paste, tomato sauce, chopped pepper sauce, oyster sauce, light soy sauce, and balsamic vinegar to the pot and set over low heat. Cook until fragrant;

2 Prepare other ingredients, soak mushrooms in cold water in advance, cut chicken into pieces, cut green peppers and colored peppers into diamond-shaped pieces, and cut ginger and green onions into slices;

< p>3 Add an appropriate amount of oil to the pot and stir-fry the chicken pieces, add the green onions and ginger and stir-fry until fragrant, add three tablespoons of the cooked sauce and stir-fry until the flavors are infused, add the mushrooms and stir-fry;

4 Add the water for soaking the mushrooms Bring an appropriate amount of water to a boil;

5 Transfer to a pressure cooker and cook for about 20 minutes, then transfer to a casserole and cook for a few minutes. Add green peppers, colored peppers, and beauty peppers and blanch them briefly. ?

Ingredients: chicken legs, rice, green onions, oyster sauce, cooking wine, oil, mushrooms, ginger, onions, soy sauce, salt.

1 Wash the chicken legs and shiitake mushrooms together, chop the chicken legs from the middle with a knife, and cut the shiitake mushrooms in half;

2 Marinate the processed chicken legs and shiitake mushrooms with seasonings for 15 minutes ;

3 Pour 250 grams of rice and 500 ml of water into a basin and soak for 10 minutes;

4 Pour oil into the bottom of the pot, add the marinated chicken, then pour in and soak. of rice and water;

5 Cover the pot and activate the "rice stewing" function;

6 After cooking is completed, stir the ingredients evenly.