1. Ingredients: keel (washed and blanched), noodles, rapeseed (washed and cut)
2. Put the blanched keel into the pressure cooker, and add an appropriate amount of cooking wine.
3. Add some water.
4. Then, close the lid and cook for 10 minutes on a medium-to-low heat, then turn off the heat.
5. Open the lid after simmering until exhausted.
6. Then, turn the noodles and bring to a boil and cook for 3 minutes.
7. Then, add the sliced rapeseed stalks, stir and boil until they are broken.
8. Finally, add the right amount of salt.
9. Add the right amount of MSG.
10. Stir the seasoning well and serve.
