Generally, beef can be stewed for 1~1.5 hours to be tender, the exact time is not related to the tenderness of the beef. If you use a pressure cooker to braise beef, the braising time can be shortened to about 40 minutes.

Beef stew is made as follows:

Raw materials: beef brisket, star anise, peppercorns, grasshoppers, cinnamon, sesame leaves, soybean paste, soy sauce, soy sauce, rock sugar, cooking wine, green onions, dried chili peppers, salt, ginger, garlic.

1, brisket two hours in advance to soak, remove the blood.

2, ginger ready, add cilantro stalks to deodorize.

3, cool water into the pot, add cilantro stalks, ginger, cooking wine.

4, water boiling skimmed foam.

5, fishing out with warm water rinse clean.

6, accessories ready.

7, beef and accessories into the pressure cooker.

8, add a little rock sugar.

9, two spoons of soybean paste.

10, add other ingredients.

11, pour in the right amount of water, not over the ingredients.

12, high heat steam and then turn to medium heat, pressure 25-30 minutes.

13, exhaust and open. After the beef is soft and rotten, you can turn off the fire out of the pot.