1. Ingredients: keel (washed and blanched), yuba (soaked, washed and cut into sections), Tiancai core (washed)
2. Put the cleaned Tiancai core on the chopping board and cut open, set aside.
3. Put the blanched keel into the pressure cooker, and add an appropriate amount of cooking wine.
4. Add some water.
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, add the chopped tempura cores and yuba, stir and boil until cooked.
8. Finally, add the right amount of salt.
9. Add the right amount of MSG.
10. Stir the seasoning well and serve.
Buy on JD
Buy on Amazon