Seasoning: soy sauce, salt, monosodium glutamate, cooking wine.

1. Wash the braised pork, soak it in cold water 15 minutes, remove some blood, and take it out after boiling water.

2. Pour the meat into the pressure cooker and add soy sauce, a little salt, cooking wine and sugar for about half a second. If you like sweet, you can add more sugar. If the salty taste is not enough, you can add soy sauce and put less salt. The pressure cooker will burn for 15 minutes after the valve is installed.

3. After the pressure cooker is deflated, pour the braised pork into the wok, put the prepared oil tofu into the meat, and simmer for 15 minutes. When the soup is slightly dry, serve.

It is not recommended to put anise cinnamon in this dish, which robs the taste of meat, and the taste of anise is not everyone's favorite.