Put the chicken in a cold water pot, put the green onion in the pot, ginger, and pour the right amount of cooking wine.
Heat on the fire, boil the blood in the chicken
Wash the broiled chickens and use them to remove the ginger and shallots. (Drain the chicken pieces and add some water to the top.
After washing the pan, add a proper amount of water and sugar to the pan, and fry the sugar.
Slowly sugar, until the sugar is thick and the bubbles become small
Add the chicken pieces that have been simmered in water and stir fry. Stir fry a few times and add the onion and ginger slices.
Continue to stir-fry, stir-fry and add the prepared ingredients, fragrant leaves, peppers, cooking wine, soy sauce and stir-fry
After continuing to stir-fry, add the right amount of Sichuan Pixian bean paste
Continue to stir fry, slowly stir the amount of water and oil in the chicken
And put it into the pressure cooker until it is completely colored.
Add prepared potato and carrot pieces
Injecting boiling water without raw materials
Cover the pressure cooker cover, turn the water into a small fire, six minutes
After cooking, put in the pot, add salt, pepper and other seasonings, sprinkle with some green garlic