Beef recipe and recipe tips: Braised beef - upgraded version of braised beef

Ingredients: one and a half pounds of beef (beef broth), 1 shallot, a piece of ginger, 3 cloves of garlic, 5 bay leaves, 1 piece of cinnamon, 2 star anise, 2 dry red peppers; 2 spoons of Pixian bean paste, 3 spoons of light soy sauce, 4 spoons of cooking wine, 10 rock sugar, 1 spoon of sugar, and appropriate amount of salt.

1. Cut the beef into large pieces and place it in a basin, add cold water to submerge the beef, 2 tablespoons of cooking wine, and soak for about 2 hours. This will make the beef more tender after cooking. You can do it in a hurry. Omit this step.

2. Boil water in a pot, add ginger slices and bring to a boil. Pour the beef into the pot and blanch it for 3 minutes. Remove when all colors change and set aside.

3. Add a little oil to the wok, add 10 rock sugar, and stir-fry the sugar color over low heat. When the rock sugar melts and bubbles, it turns reddish brown. Drain the beef and pour it into the pot and stir-fry. When all the colors are on, add the shallot segments, 3 cloves of garlic, 2 dried red chili peppers, 5 bay leaves, and 2 star anise and stir-fry over high heat until fragrant.

4. Add 2 spoons of Pixian bean paste, 3 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, appropriate amount of salt to the pot and stir-fry evenly over high heat. Add water to cover the ingredients and bring to a boil.

5. Pour all the ingredients and soup into the pressure cooker, cover the pot, add steam and simmer for 20 minutes. Turn off the heat and continue to simmer for 5 minutes.