Let me introduce to you a cooking method using a 3-way rice cooker: Rice cooker braised chicken: Ingredients: half chicken.

Seasoning: salt, a little oil, 30 ml of cooking wine.

Method: 1. Wash the chicken, rub it evenly with salt, and put it in the rice cooker.

2. Pour in a little oil, just a small amount is enough.

3. Pour in 30 ml of cooking wine, about two tablespoons.

4. Press the "Cook" button of the rice cooker and wait until the "Keep Warm" indicator light turns on.

Steamed crucian carp in rice cooker: Ingredients: One crucian carp, ginger, onion, garlic, and black bean paste.

Method: 1. Set aside the crucian carp and remove the black membrane on the abdomen.

Wash ginger, onion and garlic and set aside.

2. Cut the crucian carp into two sections, spread evenly with salt, add cooking wine, ginger slices, green onions, and black bean sauce and marinate for a while.

Put a little oil on the upper grid of the rice cooker. 3. Place the rice below, press the cooking button, and wait until the rice is cooked. Take the fish out of the pot together. Lazy version of rice cooker shredded chicken: Ingredients: tender

For a chicken, I buy about two and a half pounds every time.