I, materials

1 chicken, 300g fragrant rice, 5g oil, 3g salt, 5g light soy sauce, 5g light soy sauce, 3g cooking wine, 3g white pepper, 1 section of green onion, 1 piece of ginger, 1 piece of galangal, 1 piece of cinnamon, 3 cloves, 1 spices, 2 green peppers

Two, practices

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

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

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

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

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, and the chicken in this dish should be pressure-cooked first, so the water won't be consumed too much. Use as much water to soak the shiitake mushrooms as you need to stew the chicken.

Cut the green and red tomato peppers into chunks and set aside.

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

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

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