榨菜焖烧猪手Braised Pork Knuckle with Preserved Vegetable

榨菜切片后以清水浸泡片刻，以去除咸味。Soak the sliced preserved vegetable in water for a while to remove the saltiness.

锅中注入⅓水量，放入猪手、榨菜、辣椒干、水梅和亚叁片，盖上锅盖，用气压锅焖的“快速锅”功能焖煮10分钟。Pour ⅓ amount of water into the pot, add in the pork knuckle, preserved vegetable, dried chili peppers, sour plums, and Asam Keping. Cover the lid, and braise for 10 minutes using the "quick pot" function of pressure cooker.

开盖加入番茄和大葱头及味精，略滚后即可。After opening the lid, add in the tomatoes, onion and MSG, simmer briefly before serving.