The delicious food should be seduced by color. This is true. This braised chicken must be stir fried first. The surface is slightly burnt yellow, so the chicken will be fragrant. In fact, I don't pay much attention to the color. I don't think it's a big problem. It's mainly about the proportion of raw and old-fashioned, just control it.
Practice:
1. Put some oil in the pot and stir fry ginger slices
2. 3. 4. Stir fry the chicken pieces. Fry until the chicken pieces are slightly burnt. Make sure the chicken oil comes out
5. Pour into pressure cooker
6. Scallion knot
7. Proper amount of old soy sauce
8. Appropriate amount of raw soy sauce
9. Put some icing sugar
10. Some cooking wine
11. Shake the pot to make the sauce even
12. Cover the pot, heat for 5-8 minutes, steam, turn off the heat, and simmer until the pressure cooker is calm.
13. 14. Open it, add some salt to taste, if not salty enough
15. Open the lid and start to stir fry
16. It's completely colored and the oil is separated from the soy sauce.