Specific operations are as follows:

Stewed chicken

1, take 2 pounds of chicken thighs (frozen chicken thighs, fresh thighs can be), cut blocks (2-3 cm can be), with water rinse soak (30-60 minutes), draining the portion of water spare. Dried mushrooms soaked in water, sliced and weighed 40 grams spare, ginger sliced and weighed 40 grams spare, threaded pepper, green pepper 2 each, washed and cut into sections spare.

2. Measure 130-150 ml of sauce in a 1000 ml measuring cup, measure 450-500 ml of water in a 500 ml measuring cup, pour into the 1000 ml measuring cup, stir the sauce well, and set aside.

3, with 22 gas pressure cooker (such as electric pressure cooker to add less water, generally add 400 ml can be), the drained portion of the chicken into the pressure cooker, add chopped mushrooms and ginger, pour in the sauce stirred well, open the high heat, burn until the valve jet, timing 6 minutes off the fire, wait a little while, you can pull out the gas bubble deflated.

4, the pressure of the chicken evenly divided into the casserole (large pot divided into 3 or small pot divided into 4), placed on the gas stove over high heat to collect juice, stirring with a spoon, so that the soup is better integrated into the chicken, after the heat of the soup will appear on the surface of the froth, with a spoon

Scooped, according to the guests' needs, add the previously prepared pepper flakes, chili pepper segment mediation spiciness. The soup will gradually thicken from thin to thick, and then add the green pepper flakes and chili pepper segments before removing from the pot.

2, casting accurate, the use of the main ingredients need to be strictly weighed into the pot.

3, the body of the pot to pay attention to, generally with Jiangsu Yixing produced casserole, can not use metal utensils.

4, cooking, each time the weight of the chicken shall not exceed 2 pounds, to ensure that the ratio of food ingredients.

5, pay attention to the fire, a production time of not more than 6 minutes, to ensure that the meat is tender

6, soup thick flavor, the second collection of soup focus on the meat and taste, the old soup is also pure and beautiful.

Method of production:

Main ingredient: chicken 500g

Accessories: cassoulet seasoning (55g),

1, 500g of chicken cleaned, filtered water, cut into 3cm square pieces to be used

2, 55g cassoulet seasoning with 250g of water, the cassoulet sauce will be dissolved.

3, add the chicken to the pressure cooker. Add 25g ginger slices, 25g mushroom slices and mix well.

4. Pour the dissolved cassoulet sauce into the pot, mix well, cover the pot, open the fire and cook until the pressure cooker exhaust timing, cook for 9 minutes and then turn off the fire exhaust can be served.