Sauce: column of sauce (Lee Kum Kee), pork chop sauce (Haitian), soybean paste (Haitian), oil (Haitian), ratio: 1:1:2:1, tenderizing powder ratio is six grams of meat in a pot, a catty of the finished sauce 15 grams,

Stewed meat program: (two pounds of chicken as an example)

Chicken thighs cleaned and chopped into pieces, put into the pressure cooker, take out the sauce 110ml, add 500ML water, dilute, put into the chicken, mushrooms 35 grams sliced into the pot, ginger 35 grams sliced, wait for the pressure cooker on the gas, 6 minutes, and so on, and so on. 500ML water, dilute, into the chicken, mushrooms 35 grams of individual slices into the pot, ginger 35 grams of large slices, and so on the pressure cooker on the gas, 6 minutes after the pot.

Return to the program: chicken from the pressure cooker, put into a small casserole, add some water, chili pepper (bell peppers, green peppers, red chili can be), ginger 3 slices of large slices, on the fire for two minutes to three minutes, can be served.

Sauce: Jinba chicken sauce 4 (tenderizing powder a pot of chicken to put 6 grams, a catty of finished sauce to put 15 grams), consumed oil 1, braised soy sauce 1.5, Midea Mae 1, the proportion of the same as the sauce, can be calculated by catty can also be calculated according to the amount of can also be calculated according to the ten pounds

Stewed chicken and rice production process:

Instrumental: fresh chicken thighs cut into blocks of 1000 grams, sliced Fujian-produced dry shiitake mushrooms (after soaking water) 20 grams, vegetables and vegetables, and then slices, and then the chicken is ready to eat. After soaking) 20 grams, 50 grams of pepper, a little red pepper, a little garlic

Seasoning: 20 grams of fresh ginger, cassoulet sauce 100 ml (it is recommended to buy a 1000 ml measuring cup to measure), 20 grams of lard

Kitchen utensils: No. 12 pressure cooker (just suitable for 1,000 grams of chicken), a flat-bottomed, shallow-rimmed casserole