2. After frying, put the chicken pieces in the pot to stir-fry the fragrance, and add a proper amount of edible salt, because there is no salt when frying, and the stewed chicken pieces are not delicious.
3. Add soy sauce to taste and color, add oyster sauce to refresh, and then add boiling water to boil. Remember, don't open the hot pot when the chicken pieces are colored with soy sauce. It's easier to color with a small fire. ).
4. Put it in a pressure cooker and press it for 15 minutes, thinking that it is a native chicken, so it takes a long time to press it. If you buy a chicken in the vegetable market, it will usually be cooked in a few minutes except for the laying hens.
5. After the chicken is pressed, pour it into the pot and collect the juice on fire. This soup will be thicker. Add a little leek and green and red pepper rings to increase the flavor of green peppers and make them feel sticky when eating. It has a good aftertaste.
Tip:
Chicken needs to be slowly stir-fried with vegetable oil to give off its fragrance. Generally, collecting soup is a very important part in making this kind of roast chicken. If there is too much soup and the taste is not mellow in the mouth, the stewed chicken must be bad. Many people say that the chicken stewed at home is too hard to bite, because you stewed it wrong, or didn't cover it properly, or didn't have enough firepower.