main ingredients: chicken 5g, mushrooms 4g

auxiliary materials: onion, ginger, 5 pieces of soybean oil, pepper, aniseed, 3 soy sauces, 3 spoons of white wine, 1 spoon of aged vinegar, 2 tablespoons of refined salt, 1 teaspoon of monosodium glutamate, 3 teaspoons of soft sugar and 3 teaspoons of shallots, etc.

Steps:

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

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

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

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

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

6. prepare a proper amount of mushrooms.

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

8. boil water in the pot. After the water boils, add mushrooms and blanch them. Because mushrooms are somewhat toxic, and mushrooms are not easy to clean the residue in the gap, it will be safer and more hygienic to blanch them. In the meantime, the shiitake mushrooms are turned over with a hedge to make them evenly heated.

take it out in about p>9.4 minutes and control the water for later use.

1. Prepare a green onion. This green onion is very thick, but it looks small here. It smells good in wok and stew.

11. Take the scallion and cut it into three sections, and cut the ginger into five pieces for later use.

12. preheat the pan and add soybean oil, not too much, because chicken has chicken oil, otherwise the food will be too greasy.

13. Put the onion and ginger into the pot and stir-fry the fragrance.

14. control the water of the chicken again, so as to prevent the oil from spilling out and collapsing when the chicken is put into the pot.

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

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

17. add appropriate amount of water, liquor, aged vinegar, pepper, 3 aniseed, 3 tablespoons of sugar and 2 tablespoons of salt, stir well, and then turn off the fire.

18. put the mushrooms in the pressure cooker.

19. Pour the ingredients in the pot into the pressure cooker and turn it up and down several times. Cover the high-pressure pot cover, seal it, and press the chicken button.

2. after pressing, exhaust and open the lid. Add a spoonful of monosodium glutamate.

21. Prepare shallots and cut them into small pieces.

22. dish the vegetables and sprinkle with chopped shallots.

Note:

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

2 mushrooms should be blanched in boiling water for a few minutes before stewing.

3 Use scallion for stews and woks, and then use shallots when cooking.

4 control the clean water before the chicken is put into the pot, so as to prevent the oil from spilling out and collapsing when the chicken is put into the pot.

5 Soy sauce is best for cooked dishes, not cold soy sauce.

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

7 monosodium glutamate is not suitable for heating, so it should be put in before cooking.