1, main ingredient beef. Accessories include onion, cooking wine, thirteen spice bags, soybean sauce, hawthorn, ginger, salt, soy sauce and aniseed.

2. Wash the sirloin properly and set aside.

3. Cut the cube (don't cut it too small, it will shrink after cooking).

4. Put a proper amount of cold water into the pot, put the burdock pieces into the pot, and simmer in medium heat to remove foam.

5, while blanching, use chopsticks to clip the simmered beef brisket into the basin.

6. At the same time, the burdock is boiled and defoamed, and the pressure cooker is heated, and it is appropriate to submerge the two knuckles of the meat. Prepare seasoning boxes and other seasonings.

7. After the water boils, put the blanched beef brisket into the pressure cooker, pour in a little cooking wine and soy sauce, and add the onion, ginger slices, thirteen spice bags, a tablespoon of soybean sauce and seasoning boxes. Bring the fire to a boil, cover it with a high-pressure pot cover and simmer for about 30 minutes.