My hometown’s gourmet chicken stewed with mushrooms

I remember when I first decided to write this food blog, LG gave me a positioning, saying that it must be unique, that is, Northeast Since we are authentic Northeastern people, we won’t do those nondescript tricks. So I have been working on Northeastern cuisine since I started my blog. When I saw a lot of baked Western-style pastries made by fellow bloggers, I was both envious and eager to try them. For so long, I have been debating whether to buy an oven or not, fearing that my three After a few minutes of excitement, there is another unused item in the house. Hey, it seems that I have to continue to struggle...

Today I continue my journey of Northeastern cuisine - the pressure cooker version of chicken stewed with mushrooms, because I am As an office worker, it’s already very late when I get home after get off work, and I can’t get rid of my greedy problem, so I’m used to pressure cookers. In the past, I always thought that using a pressure cooker to cook things quickly would not taste good. After using it a few times, I put an end to this rumor.

Ingredients: A small chicken, hazel mushroom, salt, dried chili pepper, Sichuan peppercorns, aniseed, monosodium glutamate, light soy sauce, rock sugar, green onion and ginger.

Method: Soak the hazelnut mushrooms in advance and cut off the roots. Wash the chicken and cut it into small pieces, add water, put a little oil in the pressure cooker, melt the rock sugar over low heat, add the chicken pieces and stir-fry until it turns color, add a small amount of light soy sauce, add the hazelnut mushrooms, add all the seasonings, and bring to a boil over high heat. Finally, turn on the pressure valve and simmer for fifteen minutes. After taking it out of the pot, add a little MSG for seasoning.