Yellow chicken

taking 2 kilos of chicken leg meat, immersing it in water, 10-20 minutes of blood water, removing chicken leg meat from controlled dry water, filling it with 120 ml sauce, adding 600 ml of water, then putting it in ginger 30 grams, dry mushrooms 8 grams (used after drying with fresh or warm water), evenly mixing, covering the pan with pressure reduction valves, starting with high pressure pot sprays for 5-6 minutes, turning off the flames. two to three minutes of juice from the fire, and with a high garbling, and a good yellow chicken! ah, the saliva is flowing. there's yellow ribs, yellow eggplants, yellowfish..