Accessories: oil, salt, cooking wine, sugar, monosodium glutamate, soy sauce, etc.
Kitchenware: pressure cooker, etc.
Methods/steps
Wash the beef and cut it into pieces.
Peel potatoes, wash and cut into pieces, and wash and cut carrots.
Wash the onion and cut it into small pieces. After peeling ginger and garlic, wash it and pat it open with a kitchen knife.
Pour cold water into the wok, bring it to a boil, add beef, add a little cooking wine, and take it out after cooking.
After the pressure cooker is cleaned, add cooked beef, carrots, potatoes, ginger and garlic, and appropriate amount of soy sauce and salt. Add a proper amount of water, cook on medium heat until the air valve rings for 10 minutes, and turn off the heat.
After the pressure cooker is cooled, boil the pot, add onion and proper amount of monosodium glutamate, and stir well to serve.
2. Wash the beef in advance and soak it in water for half an hour. Cut into small pieces, and then blanch the beef. Add cold water to the pot. After the water boils, skim off the foam until there is no dirty foam. Remove the meat.
Blanch beef, put it in an electric pressure cooker, add half a bowl of water, and then add seasoning. 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of yellow wine, 5 hawthorn, cinnamon, fragrant leaves, pepper and aniseed are put into the seasoning box, 1 onion is cut into pieces, ginger is sliced, and crystal sugar, black pepper and salt are mixed.
Cut carrots and potatoes into larger hob pieces and spread them on the meat.
Plug it in and select "Cattle and Sheep-Standard". This process takes about 30 minutes. After the electric pressure cooker works, I usually wait for it to exhaust naturally, just for a while.
Cold water should be used when blanching, because there is blood in the beef we bought, so we should force the blood out of the beef. If we tighten the outside with hot water, the blood will not come out and there will be a bad smell.
Matters needing attention
Beef stew, usually beef brisket or beef tendon, tastes good.
Use an electric pressure cooker, just put a little water, because there is almost no exhaust when working, and there will be no water loss.