Wash all kinds of ingredients, red pepper onion shredded, garlic slices, large shiitake mushrooms at the top of the crossroads (convenient to taste) first fry the wok to the oil to the sixty-seven mature, add garlic slices until the garlic flutters out and pour Red pepper and onion, add salt and stir fry until the onion is fragrant.
The hot pot continues to pour the oil, and the sixty-seven matures are poured into the chicken leg mushroom. The mushroom is mushroomed. Add the salt and stir fry until the water comes out. Turn the small fire for a little while, turn off the fire.
Put the oil on the bottom of the Taji pot and spread the oil evenly over the bottom of the pot. Spread the fried chicken with mushrooms and mushrooms on the bottom of the pot. Then spread the same fried onion and red pepper, and finally put the four large mushrooms on the bottom. Above. (Note, the water from the three mushrooms in the wok is poured into the Taji pot)
Add braised sauce to the Taji pot, and use the chopsticks to dip the braised sauce into the bottom of the chicken leg mushroom mushroom, and then add the right amount of water to the pot. The amount of water is just the best with red pepper and onion. Cover the lid of the Taji pot, simmer the fire for two minutes and simmer for a few minutes. Turn off the fire and pour a little sesame oil, then cover the lid, two minutes later! Ok!
Open the cover, the fragrance is overflowing! If you cook this dish in a general wok, it is estimated that the taste is not as good as the Taji pot! The beauty of the Taji pot is in the towering conical shape. The water vapor in the pot is circulated up and down in the pot. The dish is more thoroughly scented, and the appearance of the product is more watery! See the picture!