Smell and Miscellaneous Fire
1.
Wash the chicken legs and cut them along the tail end ring to the bone. Use a hand to break the tail end. Use a small knife on the side to remove the meat along the bones. Slash the tail end to remove the bones.
2.
Quail eggs are boiled, stimulated with cold water, and the cold water is left in the pot. Knead the broken egg shell and rub it with your hands two or three times. The shell can be easily peeled off. After peeling, use the water in the pot to clean the egg shell residue
3.
If you want to keep the bulging shape of the oily gluten, it is very simple to poke a hole slightly smaller than the egg with your hand, put the egg in it, and put the remaining egg directly in the pot, and then add all the seasonings. . . I forgot to take the picture, but just put it according to the proportions in the accessories. Fill the pot with water and submerge the meat. Two fingers wide, select chicken in the pressure cooker, meat function, automatic simmering
4.
Put it out and enjoy it
5.
You can put more fresh-keeping boxes in the refrigerator, take out a little bit in the morning and put it in your favorite pie.
Tips:
The chicken thigh bones are also put in the pot to make it more fragrant. Don’t put salt until it’s out of the pot. The meat will be dry. You can add it if you feel that the salt is not enough after it’s out of the pot. But because there are a lot of light soy sauce, the basic taste is lighter. I think it's okay. If you like spicy, you can add tempeh sauce.
