1. Three-line meat, winter vegetables.
2. After the meat is washed, cook in a pot under cold water, add pepper noodles, ginger slices, and cooking wine;
3. When the chopsticks can penetrate the meat slices, remove the meat;
4. Wipe off the moisture and spread the soy sauce around the meat;
5. Put the meat skin into a frying pan and deep-fry the skin, and fry the other noodles slightly; (the scene is miserable, the picture is omitted)
6. Put it in cold water about soaking;
7. Cut large thick slices;
8. Add pepper noodles, MSG, oyster sauce, light soy sauce;
9. Mix well;
10. Place the skin side down in a large bowl one by one.
11. Cut winter vegetables into pieces, soak and wash;
12. With small oil, stir-fry the pepper, dried sea pepper, and ginger until fragrant, then pour in the winter vegetable and white sugar and stir fry;
13. Pour out and place it flat on the meat noodles, sprinkle with pepper noodles.
14. Put in the pressure cooker;
15. Press the pot for 20 minutes;
16. After steaming the steamer, put it in the steaming grid;
17. Cover and steam for 10 minutes, turn off the heat and simmer for 10 minutes.
18. Even the bowl is buckled in the market;
19. Just take the bowl.
20. Xiangxin overflows, fat but not greasy knife burnt white
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