Temperature and pressure are in one-to-one correspondence, so as long as the temperature is maintained, the pressure is maintained and self-explosion is avoided. In order to keep the temperature, the soup should not be boiled, because once boiled, the water evaporates quickly and the pressure rises rapidly. It's because the rubber ring in the lid of the pressure cooker is leaking. In fact, pressure cookers are mainly used for pressing meat and flesh, not for cooking. It's ok, but it smells abnormal.
Add water to the electric pressure cooker for six or seven minutes, then put the interlayer, put the zongzi to be cooked on the interlayer, cover the lid and heat it for 10 minute. You can also cook zongzi together when cooking or cooking other foods. But we usually use less, and I only use one function, which is to cook porridge. Other functions are rarely used, especially for cooking chicken, especially soup, because all stews don't use these functions.
Stewed tofu with fish head: wash the fish head, cut the onion and garlic into sections, cut the tofu into pieces, then preheat the pot, add the fish head and mushrooms, then turn to the electric pressure cooker, add the fish head, onion, ginger slices, cooking wine and fresh soup, stew together for 10 minute, pour the brisket into the pot, and add salt, oil consumption, soy sauce and pepper. Stews: such as beer duck and mutton, which are not perishable, can be fried and cooked in a pot, and then the juice is collected in a wok, which is very tasty.