1. Prepare the materials
2. Cut bacon sausage into cubes, slice ginger, mince green onions
3. Mushroom shiitake mushrooms cut into slices
4. Tofu cut into large pieces
5. Tofu cut into large pieces
6. Heat a pot on medium heat, add a little oil
7. Add ginger slices and sauté
8. Add minced meat and stir fry
9. Add the diced sausage and bacon and continue to stir fry
10. Add mushrooms and shiitake mushrooms and continue to stir fry
11. Pour into a bowl of bone broth
12. Add a spoonful of salt
13. Add a spoonful of chicken essence
14. Half a spoon of sugar
15. Add half a spoon of sugar
16. Add a spoonful of fuel
17. A spoonful of soy sauce
18. Tofu on the bottom of the pressure cooker
19. Pour the soup into the pressure cooker
20. SAIC 5 minutes to turn off the fire
21. Sprinkle some chopped green onion out of the pot and serve~~
Tips:1. It’s better to use chicken broth. Grandma at home uses bone broth if she doesn’t eat chicken.
2. I used the red Cantonese sausage and bacon, which tastes sweet, so I only add half a spoon of sugar. If I use the black sausage and bacon, I add a little bit more
3. If you use soy sauce, half a spoon is enough, otherwise the soup will be super dark
4. It is recommended to taste the saltiness of the soup before putting on the pressure cooker, add some water if it is salty, add a little salt if it is weak, the soup should not be small, because the soup will be less after the pressure is applied.
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