1. After washing the chicken breast, cut into small strips. Add an appropriate amount of white pepper, oil, and salt to marinate for a while.
2. The right amount of soy sauce, a little light soy sauce, unfold, stir well.
3. Preheat the oil at the bottom of the electric pressure cooker, add the marinated chicken, and stir fry until fragrant.
4. Then put in the Xiehao sauce, sauté fragrant, and cook in an appropriate amount of cooking wine to remove the peculiar smell of the sauce. Then add a little water, sugar, oyster sauce, salt, and simmer.
5. The chicken and sauce are fully simmered to mix the flavor. You can cover the pot and simmer for 5-10 minutes for a full taste.
6. Pepper, cucumber, radish, purple cabbage, all shredded!
7. Chopped green cabbage, set aside.
8. After blanching the mung bean sprouts, control the water and set aside.
9. Purple onion, shredded.
10. The meat sauce after high-pressure stewing is oily and delicious, and the noodles are just right 😊.
11. The cooked hand-rolled noodles are chewy and chewy, just waiting for the sauce and noodles to decorate 😋.
12. Here are some vegetables, and some meat sauce, with a photo.
13. Stir, mix well, and eat 😋😋.
Tips:I love using an electric pressure cooker to cook dishes that need to be stewed. Although the fire will be slower at first, it has advantages. Just like using an electric pressure cooker for fried sauce, the heat is easier to control, and the pot is deeper, so you won’t be afraid of oil collapse when fried. , The pressure is put on the stew, the flavor of the sauce is more integrated and the taste is good.
It is too much trouble to make the noodles by yourself. There are hand-made noodles made on-site in the supermarket near home. They are fresh and convenient, so I am lazy 😊.
The greens for the noodles are up to your personal taste, and you can put whatever you like. The purpose is to fresh greens, don’t add salt, and match the noodles with the noodle sauce to control the intake of salt.
