Composition:

Half a chicken, 30g dried mushrooms, half a green pepper, half a colored pepper, one beautiful pepper, rice wine 100g, peanut butter 20g, dried yellow sauce 30g, bean paste 30g, soy sauce 20g, tomato sauce 30g, chopped pepper sauce 20g, oyster sauce 100g and soy sauce 100g.

Steps:

1. First, cook the sauce. Add vegetable oil, sesame oil, rice wine, peanut butter, dried yellow sauce, bean paste, soy sauce, tomato sauce, chopped pepper sauce, oyster sauce, soy sauce and balsamic vinegar to the pot, and cook over low heat until it is fragrant.

2. Prepare other materials and mushrooms and soak them in cold water in advance; Chicken chops; Green pepper and colored pepper are cut into diamond-shaped pieces, and ginger and onion are cut into pieces.

3. Add the right amount of oil to the pot and stir-fry the chicken pieces. Add onion and ginger and stir fry together. Add three tablespoons of the cooked sauce and stir-fry until it tastes good. Add mushrooms and stir fry.

4. Add water soaked in mushrooms and appropriate amount of water to boil.

5. Transfer to the pressure cooker and cook for about 20 minutes. Then turn into a casserole and cook for a few minutes. Add green pepper, colored pepper, and beauty pepper to make it slightly hot.

Composition:

Chicken wings, rice, onion, oyster sauce, cooking wine, oil, mushrooms, ginger, onion, soy sauce, salt.

Exercise:

1. Wash the chicken wings and mushrooms together, chop the chicken wings in the middle with a knife and cut the mushrooms in half.

2. Marinate the processed chicken wings and mushrooms with seasoning 15 minutes.

3. Pour 250g of rice and 500ml of water into the basin and soak for 10 minute.

4. Pour the oil in the bottom of the pot, add the pickled chicken, and pour the soaked rice and water.

5. Cover the lid and start the "stew rice" function.

6. After cooking, stir the ingredients evenly.