Pressure cooker and casserole stew have their own advantages and disadvantages.

After stewing the meat in casserole for a long time, the meat can be fully tasted, and the protein in the meat can be fully decomposed, so it tastes better.

In the process of stewing meat in pressure cooker, the effective nutrients of food raw materials will not be lost. At the same time, the fragrance generated in the processing process will not be lost, and naturally it will not be polluted by external odor. Because the pressure cooker is an environmentally friendly pot made of alloy. It has the characteristics of compression resistance, tensile resistance and corrosion resistance, high surface density and strong finish, and will not pollute food.

Let's first look at a method of stewing chicken in casserole:

Ingredients: chicken, mushrooms

Ingredients: green pepper, onion, dried pepper, ginger, soy sauce.

Seasoning: soy sauce, oyster sauce, cooking wine and pepper.

Specific steps:

1. Slice Lentinus edodes, cut green and red peppers into rhombic pieces, cut shallots and dried peppers into pieces, cut ginger twice, and cut garlic into pieces.

2. Wash the chicken legs twice, add two spoonfuls of soy sauce, oyster sauce, cooking wine and pepper, stir well and marinate for 30 minutes.

3. Pour the oil in the pan, add fennel after the oil is hot, and pour the chicken pieces and stir fry.

4. When the chicken is white, add onion, ginger, garlic, and dried Chili to stir fry, and add two spoonfuls of soy sauce to stir fry.

5. Pour the chicken nuggets into the casserole, pour hot water into the chicken nuggets, bring them to a boil over high fire, and simmer for 5 minutes.

6. Add mushrooms and cook for 10 minute. After the soup is thick, add the green pepper and stew for two minutes.