1. Chop the lute leg into small pieces.
2. Boil water from the pot, put cold water into the pot, add green onion, ginger, cooking wine, boil and simmer for two minutes, remove and rinse for later use.
3. Cut the shiitake mushrooms into thick slices, and cut the green and red peppers into small pieces.
4. Heat up the pot and cook oil, add rock sugar and stir-fry the sugar color over a low fire.
5. Pour into the drumsticks, stir fry quickly, and coat with sugar.
6. Add a spoonful of light soy sauce and a spoonful of dark soy sauce (you can add a spoonful of bean paste or spicy sauce, sweet noodle sauce).
7. Add a bowl of water, spread over the drumsticks, and bring to a boil.
8. After boiling, add shiitake mushrooms.
9. Pour into the casserole and simmer for about 20 minutes.
10. Add the green and red pepper cubes and continue to simmer for another five minutes.
11. Add a pinch of salt, seasoning with chicken essence, and heat to taste.
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