Tool materials: kitchen knife, chopping board, pot, bowl, spoon, shovel, spoon, pressure cooker, colander, plate, beef, potato, onion, ginger, garlic, clear water, cooking wine, edible oil, beef, fragrant leaves, star anise, dried Chili, oyster sauce, soy sauce, cooking wine, salt and pepper.
1. Dice beef, peel potatoes and cut into hob blocks, shred onions, and cut onions, ginger and garlic into sections for later use.
2. Boil the water in the pot, put the beef in cold water, add some ginger slices and 2 tablespoons cooking wine, cook until the beef changes color, and then take it out and control the water for later use.
3, a little oil in the wok, after burning to 60% heat, add beef, fragrant leaves, onion, ginger, garlic cloves, 2 star anises and 3 dried peppers and stir fry for 3 minutes.
4. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce and 1 tablespoon of cooking wine and continue to stir fry for 3 minutes.
5. Pour the chopped potatoes into the pot and stir fry for 3 minutes on medium heat. After potatoes are fried, they are not easy to disperse and melt when stewing.
6. Pour all the ingredients together with the soup into the pressure cooker, add water without ingredients, add 1 spoon of salt to the bottom taste, and stew at high pressure for 12 minutes.
7. After decompression, open the pot cover, add chopped green onion, 3 tablespoons pepper, appropriate amount of salt and chicken essence, mix well, cover the pot cover and continue to cook 1 minute to let the seasoning melt, and a crispy, soft and time-consuming potato beef stew is ready.