1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken and wash it immediately after the fire boils. Chicken must be cooked in cold water so that there will be no blood stains on the stewed noodle soup.

2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is needed), red dates (only four or five pieces are needed, but too much soup will turn sour) and three pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;

4. Open the lid after steaming, take out ginger and onion, and add appropriate amount of salt and chicken essence to taste. Do it.