The practice of sauced beef in pressure cooker;
1, food preparation:
Beef, onion, ginger, garlic, cooking wine, soy sauce, sugar, soy sauce, salt, pepper, aniseed, fragrant leaves, fennel, cinnamon, clove, dried tangerine peel, tsaoko, sesame and coriander.
2, method steps:
1. Wash beef, cut it into large pieces, blanch it to remove blood, take it out and soak it in cold water 10 minute;
2. Put the soaked beef into a pressure cooker, add clean water, and put onion, ginger, garlic, cooking wine, soy sauce, sugar, salt, soy sauce and spice bags (pepper, aniseed, fragrant leaves, fennel, cinnamon, clove, dried tangerine peel and tsaoko) into the pot.
3. Turn the pressure cooker to low heat for 20 minutes, open the lid and taste. If it is too light, add a little salt or soy sauce, and continue to cover 10~ 15 minutes.
Turn off the fire when the time is up. Don't pick up the beef right away, soak it for two hours before taking it out. After cold storage, slice against the grain, plate, sprinkle with sesame and coriander.