half an hour
Ingredients: keel (washed and blanched), cabbage (washed and cut), oil gluten
Put the blanched keel into the pressure cooker, and add an appropriate amount of cooking wine.
Add some water.
Afterwards, cover and cook on medium-low heat for 10 minutes, then turn off the heat.
Simmer until there is no gas and open the lid.
Next, add the chopped cabbage and stir it until cooked.
Then, add the oil gluten and stir it to boil.
Finally, add an appropriate amount of salt.
Add an appropriate amount of monosodium glutamate.
Season and mix well, and serve.