Recipe

Directions:

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1. Blanch the pork shoulder cubes for 3 minutes, set aside.
2. Peel and slice young and old ginger, place at the bottom of the pressure cooker.
3. Add blanched pork shoulder cubes.
4. Pour black vinegar, dark soy sauce, soy sauce, brown sugar, white sugar and water.
5. Cover the lid by aligning both triangles on lid and bottom handle and lock it. Cook on maximum heat until the pressure indicator goes up to third level.

**Maximum level for most of the induction and electric cooktops is 2000 Watt, Medium level at 1000 Watt and Minimum heat at 500 Watt or lower.

**For gas stoves, Maximum heat is the widest flame under the bottom of pressure cooker/ pan without flaming the sides.

6. Turn heat to minimum and cook for 20 minutes, switch off/remove from heat.
7. Wait for the pressure indicator to fully drop; open the lid.
8. Ready to serve.

Tips:

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1. You can replace the brown sugar with palm sugar.
2. You can use only young ginger if preferred.

做法：

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1. 把猪手切块焯水滤干备用。
2. 把嫩姜和老姜去皮切片铺在锅底。
3. 加入焯好水的猪手块，倒入黑醋，黑酱油，酱油，黑糖，白糖和水。
4. 盖上锅盖，转至火锅模式并以2000大火煮至压力指示上升至第三阶段。
5. 把火转至800小火煮约20分钟即可关火。
6. 指示下降至气压锅完全泄压即可打开锅盖。