Main ingredient: half carrot, 400g chicken, 1 potato, 2-3 mushrooms

Seasoning: 3 slices of ginger, 30ml of soy sauce, 15ml of oyster sauce, 5ml of cooking wine, 2-3 pieces of rock sugar, 5ml of Yishu Tang flaming oil, 5g of fennel, 1 anise, 3 pieces of cinnamon leaves, salt to taste

Methods

1.Dice mushrooms, and set aside.

2. Prepare the ingredients, cut chicken into cubes and marinate in soy sauce, ginger, cooking wine and salt for 15 minutes, cut carrots into dices, potatoes into cubes and ginger into slices.

3. Start a frying pan, pour in the potatoes and fry until golden brown, remove and set aside.

4. Start another frying pan, pour in the fennel, cinnamon leaves, star anise and pop the aroma, then remove the fennel.

5. Pour in the chicken and stir-fry, add soy sauce, oyster sauce and cooking wine and stir-fry until browned.

6. Pour in the mushrooms, carrots and stir-fry well, add rock sugar, 1 teaspoon of salt, cover the pot and simmer for 1 minute, add and pour Yishutang hot sesame oil before removing from the pot.

7. Pressure cooker into the rice, and put a small amount of water

8. In order to put the potatoes spread on the rice

9. Then pour in the 6th step of the fried chicken.

10. And lay three slices of ginger on the rice, put into the pressure cooker set to cook rice gear can be.