2. Cook beef brisket in water

3. Take out, wash and cut into small pieces.

4. Prepare star anise, cinnamon, fragrant leaves, peppers, ginger slices and garlic seedlings (leaves are reserved for the last).

5. Take out the pan, add twice as much oil as usual, and add the oil from step 4 to stir fry.

6. Stir-fry beef brisket, stir-fry two spoonfuls of sugar, stir-fry one spoonful of salt, soy sauce and cooking wine.

7. Pour into the pressure cooker, add water to SAIC and simmer for 15 minutes (more water is needed to prevent dry burning).

8. Pour it back into the pot, put it into small pieces of yuba, cover the pot and stew (if there is too much soup, don't pour it all in).

9. When the soup becomes less and thicker, add a little oyster sauce, monosodium glutamate and garlic leaves and mix well (if the color is too white, add a little soy sauce to color).

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