1. Cut chicken into pieces, wash it with running water, soak it in clear water 15 minutes, and remove blood and oil.

2. After the chicken is dehydrated, marinate it with cooking wine and pepper, and shake a chicken with 1 tablespoon cooking wine twice.

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

4. Mix all seasonings and let stand for 10 minute.

5. Stir-fry chicken in oil in a pressure cooker. After the chicken turns yellow, stir-fry the vegetables. When the vegetables begin to come out, pour in the water and seasoning and mix well.

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

Exercise 2:

1. Wash the chicken pieces and put aside the chicken oil.

2. put oil and chicken oil in the pot, take out chicken oil and add ginger slices, stir-fry until fragrant.

3. Add soy sauce and stir well.

4. Add boiling water and simmer in star anise for 40 minutes.

5. Add garlic and season with salt.

Exercise 3:

1. Blanch the dried tremella in the stone canal with appropriate amount of boiling water.

2. Wash the tremella in Shiqu, and remember to leave the water for soaking tremella for the first time.

3. Cut chicken pieces for later use.

4. Chop garlic and ginger, and cut onion into chopped green onion for later use.

5. Put a proper amount of oil in the pot until it is ripe, add salt and saute the summer and autumn roasted meat treasure, watercress, garlic and Jiang Mo.

6. Add chicken nuggets and washed dried tremella in shiqu and stew 15 minutes.

7. Put the first watering of tremella into the precipitated stone ditch, without the final precipitation. Simmer for fifteen minutes.

8, add the right amount of monosodium glutamate, chopped green onion from the pot.