1. Three yellow chickens slaughtered;
2. Divide the whole chicken according to the chicken breasts, leg wings, and chicken racks, and tear off the chicken rim oil.
3. Take the chicken rack and slaughter it into chunks.
4. Wild dry fungus, soak in warm water until soft, and drain after washing.
5. Boil the water, pour the chicken nuggets into blanching water, remove, rinse and drain.
6. Heat the pan, put the chicken in a low heat and fry it out;
7. Remove the oily residue, pour the chicken nuggets on high heat, add ginger slices and stir-fry for a delicious flavor;
8. Add enough water, bring to a boil on high fire, and remove any foam;
9. Pour into the pressure cooker, add fungus and pepper;
10. Press for 20 minutes, release the salt and collect the juice for 10 minutes after releasing the pressure;
11. Take food as needed and sprinkle onion.
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