Chicken-legged mushroom

1

Buyed biwagon legs, unfrozen with cold water for about 30 minutes and washed out of blood. (5 presentations)

2

The chicken's legs are ripe. A seven-year-old poached with hot water. You have to control the dry moisture inside the leak。

3

Scratched and ready。

4

Soy sauce and oil vinegar are ready. It'll be easy without oil

5

Wash the mushrooms for water。

6

Make a frying pan, put a little oil in it, put a little onions in it, put a little fire in the dry chicken leg, pour a little wine + a little sauce + two spoons of white sugar + a proper amount of oil, continue to flip, put mushrooms into the ground until all the food is dried up, pour a drop of vinegar (sweeting), open the pot fire for about five minutes, put five spoons of salt on the boiler, and in 15 minutes you will be able to eat sprayed chicken leg mushrooms. Isn't that easy

1. When blanching the chicken legs, you must place them in cold water before turning on the heat. Remember not to use hot water; the cold meat will shrink when exposed to heat, affecting the texture. 2. Wash the blanched chicken legs with hot water to remove the scum. Do not rinse them with cold water at this point, as the hot meat will be affected by the cold water, impacting the texture. 3. When stewing the chicken legs, you must also add hot water. It is best to add enough water at once; if you need to add water midway, remember not to add cold water, but hot water. 4. Chicken itself is very easy to cook, especially when stewing in a pressure cooker. Do not cook for too long; if it becomes too mushy, it will definitely affect the texture! 5. An even simpler method is to put all ingredients into the pressure cooker together after blanching the chicken legs, add enough hot water to submerge them, and it will be done in 20 minutes!