I. Materials

Beef brisket 2000g, onion 3g, cooking wine 5g, thirteen spices 1 package, 2 tablespoons of soy sauce, 3 hawthorn, ginger 1 slice, salt 7g, 3 tablespoons of soy sauce and 5g of aniseed.

Second, practice.

1. Wash the brisket for later use.

2. Cut the cube (don't cut it too small, it will shrink when cooked).

3. Put a proper amount of cold water into the pot, put the beef brisket pieces into the pot, and blanch in medium heat to remove foam.

4. Blanch the brisket with chopsticks and put it into the basin.

5. Heat the pressure cooker at the same time and drown the two knuckles of the meat. Prepare seasoning boxes and other seasonings.

6. After the water is boiled, put the simmered beef brisket into the pressure cooker, pour a little cooking wine and soy sauce, and add the onion, ginger slices, thirteen sachets, one tablespoon of soy sauce and seasoning box. Bring the fire to a boil, cover it with a high-pressure pot cover and simmer for about 30 minutes.