1. Dried yuba, fungus, and shiitake mushrooms are soaked, and a plate is pressed on top to make them more soaked.
2. Cut the yuba into sections, because it is bittern, don't cut too small pieces, cut off the lumps of the fungus, drain the yuba, shiitake mushrooms, and fungus for later use.
3. Wash the drumsticks and make a few strokes with a knife to taste. The eggs are also washed clean by the way.
4. The pig’s trotters supermarket now shaves and chops them. I check that they are clean and not clean. Then soak them in the blood. Some people say that they need to be soaked for several hours. I soak for 20 minutes and feel okay. It’s not a simmering soup. Why? I can’t figure it out for hours and hours.
5. The chicken legs should be cooked under cold water, and the eggs will be laid together. Boil the pig's feet for three minutes after the water is boiled. Add a spoonful of cooking wine to get rid of the fishy smell. Then pick up the chicken legs and pig's feet. The eggs should be cooked for a few more minutes because they are not cooked so quickly, and the inside is still thin. It's not easy.
6. Rinse all these things in cold water and drain, peel the eggs and set aside.
7. This is bay leaf, cinnamon, star anise, grass fruit, dried chili (the chili is less, my wife doesn't want to eat spicy today, don't let me put more).
8. This is dried hawthorn slices, a small handful of Chinese pepper, a little fennel (it doesn’t matter if you don’t put it, I will put it if I have it, because they look so flavorful). I originally wanted to put a little thirteen-flavored powder. My wife didn't let it put it, saying that it tasted too strong (she didn't do much cooking at all, and only made tomato and egg soup good or not).
9. Square incense sticks cut into triangles.
10. Knotted the shallots, and put the pressure cooker together with the sliced ginger. The garlic cloves are now also put in.
11. Spread the fungus on the bottom, then the trotters, eggs, and chicken legs, and then spread the fragrant dried, and the yuba on the top. It has already exceeded half the capacity of the pressure cooker. For safety, it is recommended that you strictly limit the amount of ingredients and do not exceed half of the pressure cooker's capacity. I was very careful about this, but fortunately, the pressure cooker vent was safe and smooth throughout.
12. Add water until there are no ingredients. Although the pressure cooker should be filled with enough water at one time, don’t put too much water. I put too much water in it. It is recommended to not pass the trotters. The top layer of yuba is not used, and the water is too much, because The yuba will float. I added two spoons of soy sauce and dark soy sauce, and my wife came over again and halved the soy soy sauce and dark soy sauce, so the taste is a bit weak. What can I do? Rock sugar is also added. Many people will fry the sugar color. I saved it this time and stirred it evenly.
13. After the high fire has allowed the pressure cooker to get steam, continue to press the low heat for 20 minutes to turn off the heat. After the pressure cooker has cooled to the point where it can safely drop off the lid, remove the lid of the pressure cooker and reheat it. Add salt and chicken essence at this time, and grasp the taste.
14. When the juice is almost collected, take it to the table, because there is less soy sauce and the color is not so gorgeous, but the home-cooked dishes are not only for health with less oil and salt.
