1. Ingredients for pressure pot chicken with pickled cabbage and vermicelli: 500 grams of chicken, 200 grams of pickles, 150 grams of sweet potato vermicelli, 50 grams each of onion, ginger and garlic, and 10 grams of dried pepper.

Condiments: Ingredients A (g bouquet pepper, 20 grams each of onion, ginger and garlic); Ingredients B (5g salt, 10g chicken powder, 3g chicken essence, 8g dark soy sauce); 400g oil (pork suet

.tea seed oil, soybean oil, edible oil 100 grams each); star anise, fried chicken essence powder 5 grams each, 10 grams blue sky straw mushroom dark soy sauce, 500 grams bone soup, 10 grams oil consumption, 5 grams chicken essence.

Preparation method: 1. Clean the chicken, chop into 0.5 cm thick pieces, and drain the blood.

2. Cut the kimchi into 2 cm pieces, add water to the sweet potato vermicelli and set aside.

3. The pot is easy to get hot. Add 200 grams of oil and bring to a boil. Add star anise and black pepper chicken pieces and stir-fry until fragrant. Add dried peppers, onions, ginger, garlic and fried chicken powder. Stir-fry 5

Minutes, then add King Soy Sauce and Big Bone Broth, use a pressure cooker to press for 12 minutes, and scoop out the high-pressured black pepper chicken pieces.

4. Take out another pot, add 200 grams of oil and bring to a boil. When it is 80% hot, add ingredient A and stir-fry until fragrant. Add in black pepper chicken pieces and stir-fry until fragrant. Add oil, kimchi, sweet potato vermicelli and heat.

The original chicken soup, ingredient B, is roasted over high heat, lightly fried until the color turns sugary, then put it in a container.

2. Raw materials for sauce-flavored pressure cooker minced pepper fish head: 1Kg of silver carp head, a small amount each of shredded green onions, coriander segments and dried chili peppers.

Condiments: Ingredients A (60 grams of homemade fresh chili peppers, 15 grams each of minced ginger and minced garlic, 160 grams of chili sauce); Ingredients B (135 grams of Vida Mei pressure cooker sauce, 5 grams of white sugar, 20 grams of sesame oil);

Ingredients C (120g edible oil, 100g cold water, 200g beer); 5g MSG, 1g black pepper.

Preparation method: 1. Clean the silver carp head, apply the pressure cooker sauce evenly on the fish, add MSG and black pepper and simmer to infuse the flavor.

2. Add bamboo chopsticks to the pressure cooker, put the fish head with chopped pepper and smeared with sauce, add ABC ingredients, turn the lid and turn on, set timer on low heat for 10 minutes, pour out to plate, sprinkle with shredded green onion.

Just the coriander section and the dried chili section.

Chili sauce: Add 500 grams of soaked spicy sauce, 40 grams of Meishangpin oil, 5 grams of MSG, and 750 grams of soybean cooking oil, then add 120 grams of lard oil, 15 grams of minced ginger, 10 grams of minced garlic, and 13 grams of tempeh.

, just cook the ingredients evenly.

3. The main ingredients of pressure cooker tofu: 1Kg of water tofu from Northeast China, 50g of pork belly in braised pork ribs.

Condiments: 300 grams of cooking oil, 20 grams of osmanthus sugar, 3 grams each of chicken essence, Maggi flavor juice, white sugar, and dark soy sauce, 5 grams each of scallions, ginger slices, scallions, coriander, and millet spicy rings.

30 grams of pressure cooker sauce.

Preparation method: Pour cooking oil into a pressure cooker and bring to a boil, add onion segments, ginger slices, and pork belly, stir-fry until fragrant, add star anise, stir-fry the pressure cooker sauce until fragrant, add watered tofu with a hand spoon, add 80 grams of water, add chicken essence, and Maggi

Season with umami juice, white sugar, dark soy sauce, and osmanthus sugar. Cover and suppress shortness of breath for 5 minutes. Pour into a plate and sprinkle with scallions, coriander, and spicy millet rings.

Pressure pot sauce: Pour 30 grams of cooking oil into the pot and bring to a boil, add 30 grams each of minced lettuce, minced onion, and minced garlic, stir-fry 20 grams of dried shrimp skin until fragrant, add pork rib sauce, oil consumption, seafood sauce, and first-grade fresh soy sauce.

30 grams, 50 grams of spicy sauce, stir-fry until fragrant, add 500 grams of water, add 20 grams of white sugar, 15 grams of chicken essence, 25 grams of dark soy sauce, add 150 grams of ketchup, simmer for 15 minutes, add 15 grams of chili pepper

, just start the pot.