Preparation materials:

Beef brisket 400g, white radish 1 root, dried pepper, various spices, onion ginger, bean paste.

Production steps:

1. Wash the brisket, soak it in cold water for half an hour, cut it into slightly larger pieces, add ginger and cooking wine to the pot, blanch it, cut off the blood foam, and take it out for later use.

2. Pour oil into the pan, add onion and ginger until fragrant, add 1 spoon Pixian bean paste to stir-fry red oil, add brisket to stir-fry, add pepper, star anise, cinnamon, fragrant leaves, dried pepper and tsaoko (optional) to stir-fry evenly, and add a little rock sugar, 3 tablespoons soy sauce, 3 tablespoons cooking wine and 650.

3. Put the fried beef into the pressure cooker, and add boiling water until there is no meat. At this time, add salt until the soup tastes just salty. Press for 10 minutes first, then add the white radish and continue to press for 15-20 minutes.