Ingredients: 250g Australian beef and 500g beef brisket.

Ingredients: 6 grams of green pepper, 9 grams of garlic, 35 grams of pickled millet, 20 grams of shredded ginger, 250 grams of onion, 75 grams of shredded lettuce, Flammulina velutipes 100 grams, 4 grams of green pepper rings and 3 grams of green pepper.

Seasoning edible oil 15g, chicken essence 5g, monosodium glutamate 5g, white pepper 2g, rattan pepper juice 30g, salt 3g, monosodium glutamate 3g and pepper oil 5g.

working methods

Step 1 Cut Australia and cattle into 0.3cm thick slices.

Step 2: Wash the blood of beef brisket with clear water, change knives and cut into pieces, blanch it in boiling water until it changes color, take it out and drain it, and then pour it into a pressure cooker.

Step 3: Pour the cooking oil into the pot, heat the oil to 50%, add the spicy section of soaked millet and shredded ginger, and stir-fry until fragrant.

Step 4: Pour two bowls of clear water, add chicken essence, monosodium glutamate and white pepper powder, pour into a pressure cooker filled with beef, add onion pieces, press at high pressure for 15 minutes, pick out beef, and drain the original soup for later use.

Step 5: Pour cooking oil into the pot, add green pepper and garlic, stir-fry until fragrant, and pour beef soup to boil.

Step 6: Add rattan pepper juice, salt and monosodium glutamate to taste, add shredded lettuce and Flammulina velutipes, and put them in the bottom of the bowl after boiling.

Step 7: Add beef slices and cook until it is not cooked. Take it out and drain it, put it in a bowl, add green pepper rings and peppers, and drizzle with fragrant pepper oil.

This fat cow with rattan pepper is ready!

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