First, wash the chicken and control the water, then chop into small pieces in a bowl, put all the ingredients, beat an egg, mix well and marinate for ten minutes.

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The pan burns sixty percent heat, pour a bowl of peanut oil, directly put the chicken down to deep fry, to be fast, one side of the fried, turn over to fry the other side, do not fry for too long, fry to five or six mature with a fishing rod fish out of the drained oil.

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Take a large bowl, the bottom of the bowl put ginger slices of garlic seeds, sugar and soy sauce, so that the steamed chicken is full of flavor.

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Pour the drained chicken into the bowl.

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Then take out the pressure cooker, put in the right amount of water, and then put the chicken on it to steam for fifteen minutes under water.

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Time is up do not rush to open the lid, let the pressure cooker inside the steam out of the finish and then open with a clip clip out on the table to eat.

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