First, stewed beef with potatoes

Raw materials:

Beef ribs, potatoes.

Accessories:

Soy sauce, rock sugar, onion, ginger slices, dried red pepper, seasoning package (star anise, pepper, fragrant leaves, cinnamon, angelica dahurica, dried hawthorn slices), oyster sauce and monosodium glutamate.

Practice:

1, boil the water in the pot, put the whole beef rib meat in the pot for 2-3 minutes, take it out (blood is not needed), wash it, cut it into pieces, and drain or wipe the water;

2. Heat the oil in a wok, add the onion, ginger, red dried pepper and stir-fry until fragrant, pour in the beef pieces, stir-fry until it stops, pour in cooking wine, soy sauce, a little rock sugar, evenly color, and pour in flush boiling water;

3. After the fire boils, transfer to the pressure cooker, put in the seasoning bag, and turn to low heat for 20-30 minutes after the fire reaches SAIC;

4. Wash the potatoes, peel them and cut them into hob blocks;

5. After exhausting and depressurizing, open the pot cover, put in the potato pieces, cover the high-pressure pot cover, and continue to press 10 minute;

6. After turning off the fire, decompress, open the lid and open the fire to collect juice;

7. Finally, add oyster sauce and salt, stir well and taste, then turn off the fire;

8. Add a little monosodium glutamate and mix well.

Second, beef stew with tomato

Raw materials:

Beef (beef brisket or loin) and tomato;

Ingredients:

Scallion, ginger, salt, soy sauce, cooking wine, chicken essence, cinnamon, pepper, aniseed and fragrant leaves.

Practice:

1, wash the beef and cut it into pieces, put it in clear water to tighten the meat, and skim off blood and other impurities;

2. At this time, put a proper amount of water into the pressure cooker and put it on a fire to boil the water;

3. Take a small bowl and put aniseed, pepper, cinnamon and fragrant leaves;

4. Pour the processed meat into a pressure cooker, and add onion, ginger, soy sauce, salt, chicken essence and cooking wine;

5, then put a tomato and put it in the pot;

6. Cover the pot and stew for half an hour.

Note: for beef stew, the amount of soup should be added at one time, not in the middle. If the soup is not enough, you can only add hot water or boiled water.