To blanch.

Pressure cooker stewed chicken practice:

Materials: 1 chicken, n slices of ginger, 2 tablespoons of cooking wine, n grams of salt, 2 jujubes, a number of dried bamboo shoots, n grams of sweet potato flour, a small amount of chicken essence

1, the first with cooking wine, ginger marinade for 15min to remove the fishy.

2, and then with warm/cold water in a pot to boil to remove the foam, rinse and set aside.

3, add a little oil in the pot, put ginger, cooking wine, soy sauce stir fry 2-3min, out of oil.

4, processed chicken, jujubes, fans, dried bamboo shoots into the pressure cooker pressure 30min ~ 1h.

5, put salt and chicken flavor taste, finished!