Ingredients: 500 grams of keel bone, 100 grams of lotus root, 100 grams of kelp, 100 grams of yam, 2 green onions, 5 grams of ginger, 5 grams of salt, 10 milliliters of cooking wine, 10 milliliters of vinegar.
1, wash the keel with water several times until the blood is washed away, drain and put it in a dish, add salt, cooking wine and vinegar, mix well and marinate for more than 10 minutes.
2. Tie the kelp into knots, peel the yam and cut into thick chunks, cut the lotus root into chunks, cut the scallion into segments, and cut the ginger into slices.
3, the marinated keel into the pressure cooker, and then the lotus root, kelp, yam, scallion segments and ginger are added to it.
4, all the ingredients into the pressure cooker, add the right amount of water, like soup can add more water, cover the lid of the pot to power.
5, the pressure cooker button dial to the "rib soup" at the time of about 15 minutes of pressurization, and so on time, the pressure cooker decompression and open the lid can be eaten.