Recipe

Directions:

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1. Rinse off the excess water of boiled pork soft bones.
2. Put garlic, enoki mushroom, dried shiitake mushrooms. Solomon's seal, Dong Quai, Bak Kut Teh spices packs, soy sauce, rock sugar and water into the pressure cooker.
3. 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.

4. Turn heat to minimum and cook for another 20 minutes, switch off/remove from heat.
5. Wait until the pressure indicator is fully dropped before opening the lid.
6. Pour rice wine right after.
7. For better taste and texture, add in the side ingredients while it's still hot.

做法：

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1. 把川燙好的豬軟骨瀝乾備用。
2. 把蒜頭，金針菇，冬菇，玉竹片，當歸，肉骨茶湯料包，醬油，冰糖和水放置氣壓鍋內。
3. 蓋上鍋蓋，轉至火鍋模式並以2000大火煮至壓力指示上升至第三階段。
4. 把火轉至500小火煮約20分鐘即可關火。
5. 指示下降至氣壓鍋完全泄壓即可打開鍋蓋。
6. 打開鍋蓋加入白米酒調味即可品嚐。
7. 起鍋前把小菜一同加進去以增添起風味。