Rice Noodles with pickled Chinese cabbage and Beef in Casserole

1. Wash the beef, cut it into mahjong sized pieces, add cold water to the pot, add scallions, cooking wine, and ginger slices, blanch. (I also need to make braised beef, so I blanched it together.)

2. Prepare scallions, Sichuan peppercorns, star anise, ginger slices, and fragrant leaves, and wrap them in gauze.

3. Put the blanched beef chunks, spice packs, and cooking wine into an electric pressure cooker, add an appropriate amount of boiling water, and press the "meat" button to cook.

4. Soak the dried rice noodles in advance until soft and set aside for later use.

5. Heat up the wok, add an appropriate amount of oil, and stir fry chopped scallions until fragrant.

6. Add some pickled Chinese cabbage and stir well.

7. Add an appropriate amount of beef and soup.

8. Pour the stir fried ingredients into a clay pot.

After boiling, add the softened rice noodles and bring to a boil until they have no hard core.

10. Add an appropriate amount of spicy sauce, with or without salt according to your taste.