1. Ingredients: 2 chicken legs, 6 chicken wings, 4 chicken feet, 10 chicken hearts, 4 chicken gizzards, 20 quail eggs, two pieces of dried tofu, 1 piece of bean curd, and half kelp Zhang, lotus root section 1. 5 spoons of light soy sauce, 3 spoons of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 500 ml of beer, appropriate amount of aniseed such as Sichuan peppercorns, star anise, cloves, grassroots, angelica, fennel, galangal and other aniseed.

2. Boil the quail eggs and soak them in cold water to cool. Clean the chicken legs, wings, feet, hearts and gizzards. Make two cuts in the middle of the dried tofu with a knife, divide the fuyi into four parts, and tie each part with a rope. Slice kelp and lotus root.

3. Add chicken legs, chicken feet, chicken hearts, chicken gizzards, and chicken wings into the pot with water. Bring to a boil and continue to cook for 5 minutes, then turn off the heat. Remove, rinse, and use a knife to score a few cuts on the chicken legs and wings to help with the flavor.

4. Remove the steamer for steaming rice in the rice cooker, directly use the three-legged kettle inside, and add the prepared aniseed ingredients.

5. Add 5 spoons of light soy sauce, 3 spoons of dark soy sauce, 1 spoon of oyster sauce, and 1 spoon of sugar.

6. Pour 500 ml of beer, any brand will do. Beer can remove the smell and add aroma.

7. Put all the ingredients into the three-legged cauldron, put the less flavorful ones at the bottom, and put the three-legged cauldron into the rice cooker.

8. Press the "Steam Meat" function key and forget about it. After steaming, the whole house is fragrant.

9. The entire meat steaming function will be ready 20 minutes after boiling. Turn the unflavored ingredients to the bottom and use the heat preservation function to continue simmering for a while.