2, ingredients: a piece of ginger (50 grams), 20 red pepper, 200 grams of noodles (three people), salt to the right amount (a bowl of noodles about 1-2 grams, according to the salinity of the chicken broth), monosodium glutamate, a little pepper, lettuce leaves a catty, one or two green onions.

3, run the mountain chicken cleaned and chopped, boiling water blanch, remove blood foam, drained and wait for use;

4, abalone gouge, remove the viscera after washing curved knife. Apricot mushrooms washed, sliced; ginger broken or sliced; scallions cut scallion; lettuce leaves washed, broken into 2-3 paragraphs

5, frying pan heating, put a little peanut oil, pour into the chicken pieces stir fry a few times, pour into the pressure cooker, add the right amount of water (meat and water ratio of 1:3 or 1:4, with the amount of pots with the amount of soup can be), abalone, apricot mushrooms, salt (4-5 tsp., that is, 8-10 grams of salt), ginger, red pepper. . (You can also put smashed 10 white or black pepper, the stew can be flavored.)

6, high heat boil pressure cooker on the gas, turn to medium heat stew for about 20-25 minutes. If you are using three yellow chicken, stew 10-15 minutes can be, too long will be stewed. Once the chicken stock is done simmering, skim off the top layer of oil. (If you have enough time, you can slow cook on the stove for 2 hours, chicken soup flavor is more colorful)

7, salt, monosodium glutamate, pepper, green onion in a bowl;

8, another pot, another pot of water, boil into the noodles, cook through the core; into the lettuce leaves a hot and turn off the fire, remember not to cook for too long, or the lettuce leaves will not be crunchy and tender.

9, the noodles and vegetables, put into a bowl, pour the appropriate amount of chicken broth chicken, sprinkled with chopped green onions, of course, do not forget to fish out 1-2 abalone, turn evenly on the eat.