1. Ingredients: leftover rice, chicken drumsticks (washed and blanched), chicken salamander (washed), fresh mushrooms (washed and cut), oily gluten
2. Put the blanched chicken legs into the pressure cooker.
3. Add some water.
4. Add the right amount of cooking wine.
5. Then, cover the lid and cook for 15 minutes on medium-low heat, then turn off the heat.
6. Open the lid after simmering until exhausted.
7. Then, add the leftover rice, fresh shiitake mushrooms that have been cleaned and cut, and oily gluten to boil.
8. Then, put in the washed chicken feathers and bring to a boil.
9. Finally, add the right amount of salt.
10. Season to mix and serve.
