Heat a pot on the fire, add the following seasonings: 5 spoons of yellow wine, 2 spoons of soy sauce, 1 spoon of sesame oil, half a spoon of crushed rock sugar.
Bring to a boil and pour over the chicken pieces in the pressure cooker, cover and start simmering on the stewed ribs setting.
After that, turn the chicken over and simmer it again on the Cooking Stall.
Open the pot and put a few slices of green onion, a few basil leaves, (if not, mint leaves can be put three or four), cover and simmer for a while can be served.
The pressure cooker, also known as a pressure cooker and pressure cooker, is a type of kitchen cookware. Pressure cooker through the liquid at a higher air pressure will raise the boiling point of this physical phenomenon, the pressure on the water, so that the water can reach a higher temperature without boiling, in order to speed up the efficiency of stewing food.
In 1681, French physician Denis Papin led a group of people on a trip to the picturesque Alps. When they had a picnic, they found that the water boiled at less than 100 degrees Celsius and the food was difficult to cook. Papin, who was not only a doctor but also a physicist, understood that this was due to the thin air and low air pressure in the mountains.
So, according to the principle that the higher the steam pressure in a sealed container, the higher the boiling point of water, he spent six years to develop a sealed container. In this kind of container, water vapor can not be dispersed, the air pressure is getting higher and higher, the water to 100 ℃ still will not boil, so that you get higher than 100 ℃ of water.
With this kind of container to cook meat, more than 10 minutes can be cooked. This was the world's first pressure cooker, and Papin named it the "digestion cooker".