Prepare the pressure cooker, put the tenderloin in, add water, onion, ginger, garlic, cooking wine, salt and rock sugar. You can put a little more rock sugar in the right amount, so that the meat floss will be sweet. Cook the meat until it is rotten. Floss is characterized by looseness, and it is very loose. It feels like a little wadding. You can float when you blow. Put it in the sun, the golden light flickers on the thin floc, and a bowl of porridge swishes, which is the normal state when I was a child.

In a pressure cooker or cauldron, add ginger, onion, star anise, soy sauce, pepper and pork; Pour enough water to drown the pork. Add 1 tablespoon soy sauce. Cook in a pressure cooker for about 20 minutes until the pork is soft. If you simmer in a large pot, you need to simmer for 40 minutes. Wash and drain the pork tenderloin and cut it into small pieces. Boil in boiling water to remove the bloody smell from the meat. Drain the water, put the meat into the pot, add the onion and ginger slices. Pour in the right amount of boiling water and cook in the pot! Cook the meat until it is soft and rotten.

Ingredients: pork tenderloin 500g Spice: ginger, 2 slices of onion, 2 small pieces of cinnamon 1 small pieces of fragrant leaves 1 block of star anise, 8g seasoning: soy sauce, 20g oyster sauce 10g sugar, 30g salt, 3g vegetable oil 15g Put some materials (cooking wine, ginger, onion and millet pepper) into high pressure.

Wash the five-finger peaches and put them into a casserole to cook together. There is no need to add anything. The cooking time is up to you. The fragrance of the five-finger peach emanates. If you want to be rich, take out the cooked meat and control the water for use. Remove the five-finger peach and the soup can be eaten. Put the meat in the pressure cooker again, add a little water, and press it for 20 minutes with low fire. Open the pressure cooker and touch the meat with a shovel. If you touch the meat, it's easy to eat.