1. Ingredients: black fungus (soaked and washed), cabbage (washed and cut), meat bones (washed and blanched)
2. Put the meat bones and black fungus that have been washed and blanched into the pressure cooker, and add some water.
3. Add 2 tablespoons of cooking wine.
4. Then, close the lid and cook for 20 minutes on medium-low heat, then turn off the heat.
5. Open the lid after simmering until exhausted.
6. Then, stir in the cut cabbage and bring to a boil. Cook until the cabbage is cooked through.
7. Finally, add 2 tablespoons of salt.
8. Add 0.5 scoop of MSG.
9. Season to mix and serve.
