1. Ingredients: keel (washed and blanched), whip bamboo shoots (peeled and sliced), pickled mustard (washed and sliced)
2. Put the blanched keel and the cut bamboo shoots into the pressure cooker.
3. Add an appropriate amount of water.
4. Add 2 tablespoons of cooking wine.
5. Then, close 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. Then, put in the cut mustard tubers, stir and bring to a boil.
8. Finally, add 1.5 tablespoons of salt.
9. Season to mix well, and it's ok.
