1. Ingredients: half a chicken, eight slices of ginger, 1 spoon of cooking wine, three slices of onion, a little salt, a proper amount of pepper, three jujubes and eight mushrooms.

2. Prepare onion ginger, mushrooms and jujube.

3. After the chicken is thawed, blanch it in boiling water for about 3 minutes, and skim off the foam. When blanching, ginger slices can be added to water to remove fishy smell, and discarded after blanching.

4. Put the chicken and accessories into the pressure cooker and add cold water. Add a spoonful of cooking wine and a little salt. Choose the pressure cooker chicken and duck mode.

5, complete, taste the salt before the pot, add pepper, salt, shallots.