1. Cut the chicken into pieces, add a spoonful of cooking wine in cold water and soak for ten minutes, then remove the water.
2. The ingredients are: chili, pepper, cinnamon, bay leaf, green onion, ginger shreds.
3. The oil in the pot is hot, pour the ingredients in 2 and cook the aroma.
4. Pour in the chicken pieces and stir fry until the skin is firm.
5. Add a little sugar, a tablespoon of soy sauce for color, and stir fry evenly.
6. Transfer to a pressure cooker, add about 6 grams of salt, and the hot water is enough to cover the chicken nuggets. (It can also be stewed in a casserole for a longer time to taste better.)
7. Add two apples, peeled and cut in advance, only one apple was taken in the photo.
8. After the pressure cooker is aired, it will be cooked in 20 minutes. It’s out of the pot. The soup doesn’t look much in the photo. In fact, there are one-third of the pots, which are quite thick, with a fruity aroma, and the meat is soft and rotten.
Tips:If you have time, stew in a casserole for a more mellow taste.
