1. Boil water in a pot, blanch the pig tails for about two minutes, remove the pig tails, rinse them with warm water and drain them.

2. Heat the pot, pour in oil, add onions, ginger and garlic and saute until fragrant, add pig tails and stir-fry, add cooking wine to remove the fishy smell, add a little dark soy sauce, an appropriate amount of light soy sauce, stir-fry until it changes color. Evenly, pour in the mixed sauce and stir-fry evenly.

3. Pour in submerged hot water, bring to a boil, then transfer to the pressure cooker, add the material bag, pour in the soybeans, cover the lid and high-pressure valve, bring to high heat, then turn to low heat Press for 30-40 minutes.

4. After reducing the pressure, open the pressure cooker. If there is excess soup, turn on the heat again to reduce the juice.

5. Wash the rapeseed, put water in the pot, add some salt and oil, bring to a boil, add the rapeseed, blanch until raw, take out and soak in cold water, drain the water and put it around the edge of the plate. Place the soybeans and pig tails in the middle.