【冬笋干烧肉】
by 毛毛妈
冬笋是立春前还没有出土的南竹的幼笋，新鲜的冬笋是淡黄色的。相对于立春后出土的春笋，冬笋肉质更细嫩，营养更丰富，味道也更鲜美，素有“金衣白玉，蔬食第一品”之美誉。
毛毛爸在皖南旅游时买的干冬笋尖，质量非常好，嫩的很，拿来烧蹄膀是一道好菜。
用料:
1：去骨蹄膀750克，洗净备用；
2：干冬笋尖75克；
3：橄榄油1大匙，葱2根切段，姜3片，八角1粒，丁香2粒。
4：绍酒1大匙，糖2茶匙，盐1/2茶匙，万字牌生抽酱油2大匙，草菇老抽酱油1.5大匙，头抽酱油1大匙；
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、笋干用淘米水泡24小时（图1），洗净沥水待用。
2、蹄膀肉切小块，放开水里烫2分钟后（图2），沥水冲洗干净。电压力锅按【煎炒 Sauté】键，选高温档，放橄榄油1大匙，炒香所有3料（图3）。然后放入蹄膀肉和笋尖翻炒1分钟（图4）。
3、依次放入所有4料拌匀（图5），盖上盖子，排气阀放置密封位置，按【手动档 Manual】键，时间设置为38分钟，程序会自动启动。
4、快煲电压力锅完成程序后，等5分钟，放气减压打开盖子（图6），按【煎炒 Sauté】键，选高温档，收汁至浓稠即可。
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