Half a teaspoon of cooking wine (if appropriate)

Appropriate amount of salt (depending on ingredients)

A little sugar

A handful of mushrooms

6 slices of ginger

Half a chicken

A handful of red dates

Steps of stewing mushroom chicken in a small white autoclave

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Step 1

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Steps of hand-tearing toast with pure milk 1

Soak dried mushrooms for later use-soak them quickly, cover them with warm water and sugar, shake them violently (online search seems useful), and then leave other ingredients alone.

Second step

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Steps of hand-tearing toast with pure milk 1

Cut the chicken bought the day before, marinate it in advance, take it out of the fresh-keeping room of the refrigerator and wash it several times. When the water is clear, put it in a pot with cold water, and I throw away a few pieces of chicken skin (using a pressure cooker, this time without covering the pot). Light the ginger slices and half a spoonful of cooking wine that are ready to be cooked. Remarks: The amount of salt in brine chicken cannot be explained clearly. You can only write in moderation, not too much.

Third step

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Steps of hand-tearing toast with pure milk 1

Boil water to remove floating foam, and try to clean it to remove fishy floating foam. Go and see if the mushrooms are ready at this time. If they are not ready, let the pot open and cook first. I don't want to wait until the mushrooms are half soft and not hard. I will add mushrooms and clean red dates. Put as much sugar as fry a dish. (Jujube itself has a sweet taste. Adding sugar is a personal habit for me, because I usually cook with a normal sugar tolerance, so I don't need to add it if I don't like it. For safety, turn off the fire first, then cover the pressure cooker before firing. 25 minutes to open the lid. Eat it. (