1. Ingredients: keel (washed and blanched), Xiuzhen mushroom (washed), edamame (washed)
2. Put the blanched keel into the pressure cooker and add some clean water.
3. Add the right amount 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, combine the washed Xiuzhen mushrooms and the washed edamame and boil for 3 minutes.
7. Finally, add the right amount of salt.
8. Stir the seasoning well and serve.
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