Steps: Because I am lazy, I can't save time, so I always use a pressure cooker.
1. Cut the beef brisket into pieces, and pour water for later use.
2. Peel and dice potatoes for later use.
3. Pour a proper amount of salad oil into the pressure cooker, stir-fry garlic cloves and ginger slices at 70% heat, and then add star anise one after another.
Cinnamon bark, cinnamon leaf, beef brisket. After stirring, sprinkle with appropriate amount of soy sauce, cooking wine and water overflowing the brisket. Change it.
Cover and air valve, stew in pressure cooker 15 minutes.
4. Turn off the fire after 1 5 minutes, cool the pressure cooker (you can shower it directly under the tap1minute), and open the lid.
Pour in the potatoes, add the right amount of salt and clear water that overflows the breast of the potatoes (if it is delicious before, you don't have to.
Add salt), continue to stew in the pressure cooker 15 minutes.
5./kloc-after 0/5 minutes, the pressure cooker can be cooled, then the pot is boiled and sprinkled with chopped green onion, and it can be eaten.