Ingredients: about 500g of beef brisket, about 5 slices of ginger, a little garlic cloves, 2 tablespoons of tomato sauce, 65438+ star anise 0-2, a little pepper, 2 tablespoons of soy sauce, about 5 tablespoons of sugar, a little salt and a proper amount of salad oil;

Specific practices:

1, the brisket bought in the beef and mutton market, soaked in clear water for about 2 hours after going home to soak out the blood in the brisket, and then cut the brisket into small pieces, the size depends on the family's acceptance, and the size is arbitrary;

2. Put more than half of the pot of water in the wok, add the brisket, and boil over high fire;

3. After skimming the floating end, rinse it with warm water again and drain it for later use;

4. Put a small amount of salad oil in the pot, turn to a low heat after a slight heat, and add about 5 spoonfuls of sugar;

5, the sugar in the pot is slowly heated, and more stir-fry is needed in the middle. Stir-fry until the sugar turns brown and the sugar color is fried;

6. Add the drained beef brisket and stir fry quickly, so that each beef brisket can be evenly coated with sugar;

7. Add ginger slices, garlic cloves, star anise and pepper granules and stir-fry until fragrant, then add 2 tablespoons soy sauce and stir-fry evenly again;

8. Add 2 tablespoons of tomato sauce and put it in boiling water without ingredients in the pot;

9. Add a little salt to taste and bring to a boil;

10, transfer all the ingredients in the pot to the pressure cooker, cover the pressure cooker, simmer for 30 minutes after SAIC, and put a little more boiling water in the pressure cooker to prevent the pot from drying during high pressure;

1 1. Put the beef brisket in the pressure cooker until soft and rotten, and then transfer it to the wok for juice collection. When the soup is thick, a bowl of braised beef is ready.