Ingredients: beef ribs 600g, carrots 2, vegetable oil, salt 1 spoon, soy sauce 1 spoon, ginger 5g, chicken essence 2g, cooking wine 5g, star anise 1, tsaoko 1, pepper 1g, fennel 2g.

1. Wash carrots and cut them obliquely into pieces. Don't cut them too small. Stew in a pressure cooker and slice ginger.

2, cut the beef ribs into pieces, the cut size is the most appropriate, not too big, because adding carrots, the stew time is shorter, wash the beef ribs with cold water, it is best to soak for a few minutes, so that blood can be removed.

3. Cool the oil in a hot pot, add 70% of the oil to the beef ribs, stir-fry the cooking wine evenly, and pull the beef ribs aside. Add pepper, ginger, star anise and fennel to make it fragrant.

4. Add carrot pieces and soy sauce and stir well. Add water to boil (you can also use iron pot stew directly, that is, the time is particularly long and the beef tendon is particularly difficult to cook). Don't add too much water, because the electric pressure cooker consumes very little water, as long as the water doesn't reach the surface of the ingredients.

5. Cover the power supply, select the bean gluten function and start working. Time is up, the function ends and jumps to the heat preservation file.