Main ingredient: 145g of dried soybeans, 245g of Chinese sausage;

Supplement: 1 teaspoon of salt, moderate amount of water

Soybean and Chinese sausage soup

1

Dry soybeans soaked in water.

2

Rinse the Chinese sausage with water and set aside.

3

Pressure cooker, into the soaked soybeans, add appropriate amount of water. (Submerge soybeans, sausage can be)

Cover the lid, buckle the ringing valve, high heat cooking until bubbling, turn the fire to cook for about 10 minutes. Turn off the heat and leave to cool.

4

When the valve stops bubbling, open the lid and pour in the sausage. Cover again and cook until bubbling, turn down the heat and cook for a few minutes, then turn off the heat.

5

When the ringing valve is not bubbling, open the lid, add salt and stir.

6

Fish out the vermicelli and cut into pieces.

7

All ingredients into a bowl.

Tips

PS:

Powdered sausage is better if you pick the one with powder.