Braised red meat 红汤炖肉

食材

Options: Pork ribs/neck 1-1.5kg, Beef (牛腱子, shank, gravy, brisket, ribs)

Ginger medium piece (lightly crushed), spring onion, sichuan pepper 花椒, 大料. If beef: add 2x bayleaf

Condiments: 生抽 (1/4瓶，~200mL), 老抽 (generous circle), 料酒 (generous circle), sugar 1/2 tbsp. If beef: 4 tsp sugar, and additionally 1/2 tbsp black vinegar

步驟

1. Blanch meat to clean of impurities, rinse well

2. Add water as it approaches submerging the meat. Add all condiments. Final liquid level should be about same level of meat, does not need to completely submerge. Colour is dark brown

3. Pressure cook "meat" mode for 20 min (15 min also ok). Vent pressure then serve