1, cleaned dried beans cut up and lay the bottom.

3, dried light bamboo shoots, soaked in water to soften, torn and cut into small pieces to put on the dried beans.

4, add a layer of ham.

5, bought tamarind to be soaked, the sand shells clean. Now it can be put on top of the ham. Sprinkle a little salt and chicken essence on the mussels. The lower layer of ham, dried bamboo shoots, dried beans is originally salty, and finally add _ oil, to fishy fragrance, (do not wine, is to add Shaoxing yellow wine Oh) cover the pot can be steamed.

6, with a pressure cooker steamed. Out of the air bubbling, covered with a small lid steaming ten to fifteen minutes.

7, the steam recedes open the lid, sprinkle some small onions to enhance the flavor.

8, use chopsticks to turn a little, so that the juice of the ham so that all the ingredients can be immersed, this time has been flooded with saliva! Remove the bowl, you can eat.