1

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

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2

Put the blanched beef into the electric pressure cooker, add only half a bowl of water, and then add seasonings. 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 2 spoons of vinegar, 3 spoons of rice wine, 5 hawthorns, cinnamon bark, bay leaves, peppercorns and aniseed. Put them into the seasoning box. Cut one green onion into sections, cut the ginger into slices, and rock sugar. , black pepper, salt to taste, stir it.

3

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

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4

Plug in the power and select "Cow and Sheep-Standard". This process takes about 30 minutes. After the electric pressure cooker is finished working , I usually wait for it to deflate naturally, just enough to simmer it for a while.

5

When blanching, you need to use cold water, because the beef we bought has blood in it. You need to force the blood out of the beef. Use hot water to tighten the outside and the blood will come out. If you don't come, there will be a strange smell.