1. First, add a proper amount of water to the pot, and put the cut chicken pieces in. Don't let the water pass over the chicken. Take out the chicken, boil it with strong fire and wash it immediately (be sure to put it in a pot of 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. After steaming, open the lid, take out the ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready!