1

Wash and chop the pipa legs (be sure to use them), soak them for two or three times, and wash the blood.

2

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

three

Grab it evenly with your hands to make it tasty.

four

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

five

Wash the mushrooms with hot water first, and then soak them in hot water. Be careful not to soak mushrooms in too much water. This plate of chicken should be cooked in a pressure cooker first, and the water will not be consumed too much. Use as much water as you need to stew chicken and soak mushrooms.

six

Cut the green and red persimmon pepper into pieces for later use.

seven

Put the marinated chicken nuggets, soaked mushrooms and mushroom water into a pressure cooker and press for about 8 minutes to be cooked thoroughly.

eight

Pour the pressed chicken legs into a wok or casserole, pick out the head, cover it, and collect the juice slightly with medium heat.

nine

After the soup is slightly thick and mellow, add the green pepper and stew for another minute, and then serve.

10

With the meal, the lips and teeth remain fragrant.