Ingredients: chicken 1, a teaspoon of rice wine 1, a little white pepper, potato 1.5, sweet potato 1, onion 1, 2 onions, 2 peppers, vegetable oil 3 1 teaspoon, and water 1.

Seasoning: a teaspoon of seasoning, garlic paste, Chili noodles 1.5, a teaspoon of chopped green onion, rice wine, water wine, soy sauce, sesame salt, white sugar, hot sauce 1, sesame oil 1/2, and a small amount of salt and white pepper.

Practice 1:

1. Slice chicken, wash it with running water, make tea 15 minutes, and remove fresh blood and oil.

2. After the chicken breast is dehydrated, marinate it with rice wine and white pepper. A chicken is shaken twice with a teaspoon 1 rice wine.

3. Peel and wash vegetables and fruits and cut them into appropriate sizes.

4. Mix all condiments and leave for 10 minute.

5. Stir-fry the chicken in the pressure cooker. After the surface of chicken breast turns yellow, put it into vegetables and fruits for processing. When vegetables and fruits just start to produce moisture, pour in water and seasonings and mix well.

6. Cover the pot and cook with high fire 15~20 minutes, turn off the fire and let it stand 10 minutes.

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Practice 2:

1. Wash the chicken pieces with black pepper and put the pork pan oil around.

2. Put the oil in the pot and put the pork suet. Refine pork suet and stir-fry in ginger slices.

3. Add the chicken and stir-fry it and cut it off.

4, add boiling water, add star anise and cook for 40 minutes.

5. Add garlic and salt to taste.

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