1. Put a little oil in the wok, add sugar, and fry on low heat until the sugar turns brown and foams.
2. Turn off the heat, add the garlic, and saute the garlic at the caramel temperature.
3. Add soy sauce and start the fire again. Boil it into a marinade. The red yeast rice is soaked in water and crushed in advance to make a red soup. Add a tablespoon to make the marinade more beautiful. (Can be omitted)
4. Pour in the meat, stir fry for color, and cook for five minutes until the meat is evenly colored.
5. Add a cup of hot water and continue to cook for three minutes.
6. Add the soaked dried bamboo shoots.
7. Pour into the electric pressure cooker, first put the bamboo shoots, cover the meat, and pour the marinade. Press for 30 minutes.
8. Pour the soup into the wok, boil it thick on high heat, and pour it on the meat.
9. Finished product. The pressure cooker stew meat can keep the moisture of the meat, make the meat soft and waxy, and melt in the mouth.
Tips:Stir-fry the sugar into caramel with a little oil, and then saute the garlic cubes at the temperature of the caramel. This is the key trick to make the meat fragrant.
