Preparation

• step 1

  Put 800g water and 1 teaspoon of salt into the mixing bowl

• step 2

  Put on the measuring cup, and cook the ingredients at 8min/120℃/REV1

• step 3

  Add 150g diced bamboo shoots and 60g beef omasum ties

• step 4

  Put on the measuring cup, blanch the ingredients at 3min/120℃/BREV1, take out the blanched ingredients, and don’t pour the boiled water

• step 5

  Add 100g chopped salted pork, 150g hindquarter pork, 5g ginger slices, and 10g cooking wine

• step 6

  Put on the measuring cup, blanch the ingredients at 3min/120℃/BREV1, and then clean the blanched ingredients and also the mixing bowl

• step 7

  Put the salted pork, hindquarter pork, diced bamboo shoots and beef omasum ties

• step 8

  Add 10g bundled scallion, 5g ginger slices, and 1,500g water into the mixing bowl

• step 9

  Put on the measuring cup, simmer the ingredients at 90min/100℃/BREV0.5

• step 10

  Add 1 teaspoon of salt, put on the measuring cup, and cook the ingredients after 1min/100℃/BREV0.5

• step 11

  Garnish with chopped scallion before enjoyment