Ingredients: beef ribs

Seasoning: a simple home-cooked dish made of soy sauce, salt, onion, sweet noodle sauce, garlic, ginger, pepper, aniseed, Impatiens balsamina leaves, clove, cinnamon, cardamom, Amomum villosum, cinnamon and angelica dahurica.

2. Practice:

(1) Soak beef in clear water for half a day, changing water several times in the middle.

(2) Cut the beef into pieces, blanch it in a cold water pot, cook for 3-5 minutes, take out the beef, pour out the bleeding, and rinse off the blood foam on the beef with hot water.

(3) Prepare spices: Zanthoxylum bungeanum 1, Illicium verum 1, 3 fragrant leaves, fennel 1, 2 cloves, Amomum tsaoko 1, 2-3 Amomum villosum, nutmeg 1, 2-3 licorice and 2-3 angelica dahurica.

(4) Put the beef into a pressure cooker, pour the same amount of hot water as the beef, and then add 1 onion, a few slices of ginger, 4-5 cloves of garlic and 3 red fruits.

(5) Add soy sauce to adjust the background color.

(6) Add 3 fragrant leaves, 1 cinnamon, 1 star anise.

Then put it into the seasoning box, add half salt to cover the pot, turn off the fire after SAIC 18 minutes, cover the pressure cooker invisibly on the pot, and turn off the fire after the pot is boiled again 10 minutes. Cover the lid tightly, and the meat will taste when it cools naturally in the pot, so that the stewed beef will be soft and rotten.

3. Edible effect: It is suitable for people who are weak and recovered. Bright red color, soft and tender, and high cholesterol are not suitable for eating.