1. Wash and chop the lute legs (must use the lute legs), soak it two or three times, and wash the blood.
2. Add cooking wine, oyster sauce, soy sauce, sugar, and salt.
3. Grab it with your hands to make it tasteful.
4. Add the shallots, ginger slices, star anise, and white pepper, mix well and marinate for 15 minutes.
5. Wash dried shiitake mushrooms with hot water first, and then add hot water to soak. Note that you don't need too much water to soak the mushrooms. The chicken in this dish must be cooked in a pressure cooker first, so the water will not be consumed too much. As much water is needed for stewing chicken and soaking mushrooms.
6. Cut green and red bell peppers into pieces and set aside.
7. Put the marinated chicken nuggets, soaked shiitake mushrooms and shiitake mushroom water into the pressure cooker and let them mature for 8 minutes on high heat.
8. Pour the pressed chicken drumsticks into a wok or a clay pot, pick out the material head, cover the lid and use a medium-high heat to slightly reduce the juice.
9. When the soup is slightly thick and rich, add the green and red peppers and simmer for another minute.
10. Served with rice, the lips and teeth leave fragrance.
11. Finished picture
12. Finished picture
13. Finished picture
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