1. Ingredients: lamb tail bamboo shoots (soaked to remove excess salt, torn and cut into sections), keel (washed and blanched)
2. Put the blanched keel and the cut lamb tail bamboo shoots into the pressure cooker.
3. Next, add some clean water.
4. Add 2 tablespoons of cooking wine.
5. Then, cover the lid and cook for 10 minutes on medium-low heat, then turn off the heat.
6. Open the lid after simmering until exhausted.
7. Finally, add 1 tablespoon of salt.
8. Add 0.5 scoop of MSG.
9. Stir the seasoning well and serve.
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