1. Cut the beef brisket and potatoes for later use.

2. Cut the onion, garlic and onion, and pat the ginger flat.

3. Take out hot oil, pour in beef and stir fry, add cooking wine, soy sauce, sugar and salt, and serve.

4. Pour the fried beef into the electric pressure cooker, pour a little water (avoid the dry pot), then add the potato pieces and all the ingredients, stir well, cover the pot and stew for about 25 minutes.

Replace potatoes with carrots, onions, taro, corn and pumpkins in the same way ~

And mushroom brisket ~ not bad.

Exercise:

1. Cut the beef brisket, slice Pleurotus eryngii and Coprinus comatus, put water in the pot, and add foam to the beef brisket.

2. Put oil in a wok, add rock sugar and stir-fry until it melts, add ginger, onion and star anise until fragrant, pour the brisket into stir-fry and color it.

3. Add clear soup, add salt, chicken essence, oyster sauce, soy sauce, pepper, stir-fry with low fire, add Pleurotus eryngii and Coprinus comatus when the juice is thick, and cook.

Classic tomato brisket

1. Put the whole brisket in a boiling water pot, blanch the blood, and cut it into blocks for later use;

2. Peel the tomatoes and cut them into hob blocks for later use;

3. Heat the oil in the pan, add chopped green onion, ginger slices and beef brisket, add cooking wine and water (the water just doesn't pass the beef), stir-fry evenly, cover and boil, then simmer until the meat is rotten, pour in tomato pieces, finally add salt and pepper and mix well, and continue to cook on high fire for about 10 minutes until the soup becomes thick.