Wash the beef in advance and soak it in water for half an hour. Cut into small pieces, and then blanch the beef. Add cold water to the pot. After the water boils, skim off the foam until there is no dirty foam. Remove the meat.

Blanch beef, put it in an electric pressure cooker, add half a bowl of water, and then add seasoning. 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of yellow wine, 5 hawthorn, cinnamon, fragrant leaves, pepper and aniseed are put into the seasoning box, 1 onion is cut into pieces, ginger is sliced, and crystal sugar, black pepper and salt are mixed.

Cut carrots and potatoes into larger hob pieces and spread them on the meat.

Plug it in and select "Cattle and Sheep-Standard". This process takes about 30 minutes. After the electric pressure cooker works, I usually wait for it to exhaust naturally, just for a while.

Use cold water when blanching, because there is blood in the beef you buy, and you should force the blood out of the beef. If you tighten the outside with hot water, the blood will not come out, and there is a bad smell.