Bak Kut Teh [Pressure cooker recipe]

Ingredients

• Soy sauce

  Made from hydrolyzed vegetable protein

  4 tbsp or 72g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Wine

  Alcoholic beverage, dessert, sweet

  ½ fl oz or 15g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tbsp or 18g

• Seasoning

  Popcorn, Kettle Corn - Kernel Season's

  100g

• Pork country-style ribs

  Fresh, loin, separable lean and fat, raw

  100g

• Garlic

  Raw

  200g

• Mushrooms

  Shiitake, raw

  2 mushroom or 38g

• Water

  Plain, clean water

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Lettuce

  Romaine or cos, raw

  100g

Directions

1. Wash meat and prepare the ingredients. Dump all the ingredients into the pressure cooker and add the SEASONING.
2. Seal the pressure cooker and set to Beef/Mutton Mode (depending on your model) with 30 minutes pressure cooking time. Let the pressure cooker release pressure naturally if possible.
3. Adjust the soup taste with salt and soy sauce if necessary. Add garnish to soup and serve. Enjoy with white rice, you tiao and steamed vegetables.