1. Ingredients: keel (washed and blanched), small oil tofu, sauerkraut (cut open)
2. Put the blanched keel into the pressure cooker and add an appropriate amount of water.
3. Add 2 tablespoons of cooking wine.
4. Then, close the lid and cook for 10 minutes on medium-low heat, then turn off the heat.
5. Open the lid after simmering until exhausted.
6. Then, add the small oil tofu and chopped sauerkraut, stir and boil for 3 minutes.
7. Finally, add 1 tablespoon of salt.
8. Add 0.5 scoop of MSG.
9. Stir the seasoning well and serve.
