The general principle of using pressure cooker is: 1. Put the food in and add some water, but not more than two-thirds of the pot. 2. Turn on the medium fire. When the gas rushes out, turn off the small fire (very small) and add the high pressure valve. 4. When the valve on the pot cover falls, turn the high-pressure valve around to stop the exhaust. You can open it. Cooking method of chicken 1. Processing and cutting chicken: the chicken is tender and loose, and it should be cut along the fiber texture of the meat and cut neatly. Otherwise, the meat will be chopped, which not only affects the appearance, but also is not conducive to cooking. Remove the fishy smell of the chicken: when the chicken is finished, cut off the bottom of the chicken and remove the internal organs. Soak the chicken in hot water before cooking, so that some epidermal fat oil can be leached out and the fishy smell of the chicken can be removed. Boil the chicken in a pressure cooker: put half a pot of water in the pressure cooker, put it on a big fire without a pressure limiting valve, then aim the concave part of the prepared boiler bottom at the exhaust hole of the pressure cooker and steam it for 40 to 50 minutes. If the interface between boiler and pressure cooker is not tight, cover it with a wet towel. How to taste the chicken in the pressure cooker: the pressure cooker is fast, but it has no taste. At this time, we can stew the chicken in the pressure cooker until it is 67% mature, take it out, continue to stew it in the casserole, add more seasoning and stew it on low heat. Make chicken delicious: refer to the method of "processing" to remove the fishy smell of chicken; Stewed chicken can be soaked in water mixed with 1/5 beer for half an hour, which can make stewed chicken tender, smooth and refreshing. Because chicken powder contains ingredients that can make chicken more delicious, it will be better to add some chicken powder in moderation.