Steps for making home-style salted savory chicken：Prepare the ingredients and set them aside. First, clean the chicken and drain off the water. Find a relatively large pot, add more water, and add scallions, ginger, star anise, bay leaves, and yellow rock sugar. Then add three spoonfuls of salt, about 30 grams. Add 10 grams of ginger powder. Add two packets of salt-baked chicken seasoning, that is, 60 grams. Add three spoonfuls of light soy sauce. Add two spoonfuls of dark soy sauce. Add three spoonfuls of rice vinegar to remove the gamey smell and enhance the aroma. Then bring to a boil over high heat and continue cooking over low heat. Next, pour the chicken and the broth used to cook it together into a pressure cooker. Press the poultry/meat button and cook under pressure for 40 minutes. After cooking, turn the chicken over and let it sit covered for ten minutes. Then take it out and let it cool. It can be cut into small pieces and eaten with dipping sauce, or torn apart by hand and eaten directly. The ratio for the dipping sauce is one spoonful of light soy sauce, one spoonful of vinegar, and chopped millet pepper and scallions, added in and mixed together.