3, dried bamboo shoots, soaked in water, torn into small pieces and placed on dried beans.
4. Add another layer of ham.
5, buy mussels to soak, wash away the sand shell. Now you can put it on the ham. Sprinkle some salt and chicken essence on mussels. The ham, dried bamboo shoots and dried bean curd below are all salty. Finally, add butter to remove the fishy smell and enhance the fragrance. (Don't cook wine, add Shaoxing wine. ) cover the pot and steam.
6. Steam in the pressure cooker. The air outlet is steaming, cover it with a small cover and steam for ten to fifteen minutes.
7. After the steam recedes, open the lid and sprinkle some shallots for fragrance.
8. Turn it over with chopsticks and let the juice of ham soak all the materials. By this time, it is already drooling! Take out the bowl and eat it.