500 grams of chicken and 400 grams of mushrooms.

Accessories:

3 sections of green onion, 5 slices of ginger, appropriate amount of soybean oil, appropriate amount of pepper, 3 aniseed, 3 tablespoons of soy sauce, 3 tablespoons of white wine 1 tablespoon, aged vinegar 1 tablespoon, 2 tablespoons of refined salt, 3 tablespoons of monosodium glutamate 1 tablespoon, and appropriate amount of chives.

Steps:

1. Cut the chicken into pieces and wash the surface impurities with clean water.

2. Put cold water into the pot, boil the water, and let the chicken discharge blood and impurities with the increase of water temperature.

After the water is boiled, more and more floating foam will appear on the surface.

4. After boiling for a few minutes, the froth does not increase any more. Take the chicken out, and pay attention when the water is boiling, so that it is not easy to stick to the foam when taking the chicken out.

5. Put the fished chicken into the dish for later use.

6. Prepare the right amount of mushrooms.

7. Remove the roots of mushrooms, and then wash the impurities on the surface with clear water.

8. Boil water in the pot.

9. After the water is boiled, add mushrooms to blanch, because mushrooms are somewhat toxic, and mushrooms are not easy to clean up the residue in the gap, so blanching will be safer and healthier.

10. At the same time, rotate the shiitake mushroom with the filter screen to make it heated evenly.

1 1.4 minutes or so, take out the water control for later use.

12. Prepare an onion. This onion is thick, but it looks small here. The wok and stew are fragrant.

13. Take scallion, cut it into three sections, and cut ginger into five sections for later use.

14. Preheat the pot and add soybean oil, not too much, because the chicken has chicken oil, otherwise the food will be too greasy.

15. Put the onion and ginger into the pot and stir-fry until fragrant.

16. Control the water of the chicken again to prevent the oil from spilling out and collapsing when the chicken is in the pot.

17. Gently slide the chicken into the pot and fry the chicken.

18. Add soy sauce, preferably special soy sauce for cooked vegetables, not cold soy sauce.

19. Add a proper amount of water.

20. add white wine.

2 1. Add mature vinegar.

22. Add the right amount of pepper.

23. Add 3 fennel.

24. Add 3 tablespoons of sugar.

25. Add 2 tablespoons of salt, stir well, and then turn off the heat.

26. Put the mushrooms in the pressure cooker.

27. Pour the ingredients in the pot into the pressure cooker and turn it up and down a few times.

28. Cover the high-pressure pot cover, seal it, and press the chicken button.

29. After pressing, exhaust and open the cover.

30. Add a spoonful of monosodium glutamate.

3 1. Prepare the shallots.

32. Cut into small pieces.

33. plate vegetables.

34. Sprinkle chopped onions.

skill

1 Chicken should be boiled in cold water to remove impurities.

Mushrooms should be boiled in boiling water for a few minutes before stewing.

Use a scallion stew pot, and then use shallots when cooking.

Control the clear water before the chicken is cooked to prevent the oil from splashing and falling off when the chicken is cooked.

5 soy sauce is best to cook cooked dishes, not cold soy sauce.

6 the dosage of pepper and aniseed should be controlled well, not too much, which will cover the original flavor of the ingredients.

7 monosodium glutamate should not be heated, and it should be put in before cooking.