1. Roosters reared in rural areas are processed in half and slaughtered into large pieces.
2. Peel the taro and cut into large slices;
3. Remove the old celery stalks and cut into sections;
4. Bagged bamboo shoots, cut into diagonal slices;
5. Remove the head and tail, tendons, and break off the kidney beans.
6. Oily and medium heat, fry the green beans softly and remove;
7. Fry the taro until the skin is hard and remove.
8. Pour the excess oil over high heat, pour the drained chicken nuggets and stir fry;
9. Stir fry with sliced ginger, garlic, dried sea pepper, and Chinese pepper;
10. Roast the chicken base material over medium heat, stir fry evenly, and leave a fragrant smell;
11. Add water to the chicken and bring it to a boil to remove any foam.
12. Put bamboo shoots in the electric pressure cooker;
13. Then put taro chips;
14. Pour the chicken and soup and press for 20 minutes.
15. Take another soup pot and put string beans in it;
16. And celery segments;
17. Pour in the depressurized broth;
18. Put the onion segments and serve with the induction cooker;
19. Power on and burn for two to three minutes;
20. Eat meat first, then vegetables, then blanch and cook other dishes.
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