Vegetable and Potato Keel Soup
by Flower fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients: keel (washed and blanched), potatoes (washed and peeled), vegetables (washed)
2. Put the washed green vegetables on the cutting board and cut open, set aside.
3. Put the potatoes on the cutting board and cut them.
4. Put the blanched keel and cut potatoes into the pressure cooker.
5. Add the right amount of cooking wine.
6. Add some water.
7. Then, close the lid and cook for 10 minutes on medium-low heat, then turn off the heat.
8. Open the lid after simmering until exhausted.
9. Then, stir in the cut vegetables and bring to a boil. Cook until the vegetables are broken.
10. Finally, add the right amount of salt.
11. Add the right amount of MSG.
12. Stir the seasoning well and serve.
