1. Soak the mushrooms in advance.
2. Prepare other ingredients.
3. Cut the meat into larger pieces.
4. Pork in cold water, blanched pork leg with cooking wine.
5. Boil it for a while to get rid of the blood.
6. Wash in cold water.
7. Raise a pot to heat oil, put rock sugar on a low heat and boil the sugar color.
8. Boil until slightly yellow.
9. Add star anise and sauté until fragrant.
10. Stir-fry the pork for color.
11. Add rice pepper and stir fry evenly.
12. Add ginger and stir fry.
13. Add shiitake mushrooms and stir fry evenly.
14. Add salt, fuel consumption, and stir fry evenly with cooking wine.
15. Transfer to an electric pressure cooker, add a small amount of water for soaking mushrooms, and press for 15 minutes.
16. All right.
17. Pour into the wok again to collect the dried soup, season with chicken essence, and stir-fry evenly with garlic.
18. Lift the pot and serve it on the plate.
19. It's ready to eat.
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