Pressure cookers generally have a stable pressure, so you don't need to be concerned about the pressure, as long as you have enough time, it will be crispy.

Supplement:

Pressure cooker pressure calculation method:

Pressure in the pressure cooker depends on the diameter of the pore and the quality of the valve, the general pressure cooker pore diameter of 3mm, the quality of the valve 100g, then the pressure produced by the valve P=mg/S=0.1*10/(3.14*0.003^2/4)=141542.82 Pa

Maximum pressure of internal water vapor P1=P+P0=141542.82 +1.0x10^5= 241542.82 Pa

Recommended practice for chicken cooked in pressure cooker:

Materials:

Chestnuts 200 grams, 25 grams of jujubes, 12 grams of sweet almonds, 10 grams of pecan kernels, 1500 grams of rooster, 15 grams of green onions, 15 grams of ginger. grams, 15 grams of ginger. Seasonings: 15 grams of cooking wine, 5 grams of refined salt, 20 grams of soy sauce, 3 grams of monosodium glutamate, 10 grams of sugar, 25 grams of lard.

Practice

1. sweet almonds and walnuts soaked in boiling water, peeled, fished out and drained, put into a warm oil pan and fried until golden brown and fished out, to be cold, sweet almonds crushed into pieces. Chestnuts cut two petals, put into boiling water, cook until the shell and coat can be peeled when fishing shell.

2. Chicken remove clean, chopped into 3 cm square block. Lard into the pan burned to 60% hot, into the chicken stir-fried, add wine, ginger, monosodium glutamate, salt, scallions, sugar and soy sauce stir-fried to the top color, and then add the right amount of water, chestnuts, walnuts, jujubes boiling, moved to the pressure cooker after the steam on the fire cover stewed for about 1 hour, the chicken will be cooked rotten.

3. The pot of chestnuts out in the pot, and then put the chicken out on top of the chestnuts. The soup will be adjusted to pour on the chicken, sprinkle with ground almonds that is ready.