红烧肉翅

中文介绍原料：肥瘦相间的猪肉、鸡翅、冰糖、生姜、酒糟、红烧酱油、蚝油、生抽、盐红烧肉翅

肉和鸡翅先用水和酒糟浸泡20分钟，倒掉水，捞出肉和鸡翅冲洗干净。把肉和鸡翅放入高压锅，注上适量的水(没过肉的2/3处即可，不需要淹过食物)，倒入酒糟，放入生姜片，盖上高压锅盖。

大火烧至高压锅鸣叫，改中小火烧15分钟。

15分钟后，开高压锅盖，倒入红烧酱油、冰糖、蚝油、生抽，转中大火收汁。

待锅中物均匀上色后，尝尝咸淡，酌情加盐或不加。

不停摇晃过，让每一块都入味上色。待汁收得差不多，即可。

英文解说Raw materials: fat and lean pork, chicken wings, rock sugar, ginger, lees, teriyaki sauce, oyster sauce, soy sauce, salt Meat and chicken wings with water and soak for 20 minutes lees, drained of water, remove and rinse the meat and chicken wings. Meat and chicken wings into the pressure cooker, note the amount of water (not over the meat 2 / 3 of the can, no flooded food) into the distiller, into the ginger slices, cover pressure cooker lid.

Pressure cooker till the fire call and 15 minutes to medium fire.

After 15 minutes, open the pressure cooker lid, pour teriyaki sauce, rock sugar, oyster sauce, soy sauce, turn the fire sauce.

After the pot material to be uniform color, taste salty, as appropriate, with or without salt.

Keep rocking too, so each piece tasty color. Until sauce or less, you can.