1, put hawthorn. It can be fresh hawthorn or dried hawthorn. Hawthorn contains acidic substances, which can make beef softer, bring sweet and sour taste to beef and greatly shorten cooking time!
2. stew in a pressure cooker. It may take 1~2 hours to stew beef in an ordinary pot, and the time can be shortened by half if it is changed to a pressure cooker. Stew beef with soup and meat, put some vegetables or mushrooms together to collect juice, and the meat sauce is thick, and you don't even rest after eating a big plate.
Specifically, let's see how the chef operates and what tips are worth paying attention to.
1. Processing ingredients: Add beef pieces, fry until all sides are colored, then put them in a pressure cooker and add hawthorn for later use.
2. Cooking sauce: put oil in the pot, add star anise, dried tangerine peel, angelica dahurica, pepper, onion, ginger and garlic to stir fry until fragrant, add soy sauce to stir fry sauce, add boiling water to add seafood sauce or ribs sauce, light soy sauce, dark soy sauce, crystal sugar and plum wine to boil.
3. stew: pour the cooked sauce into the pressure cooker with beef, add coriander and salt, stew in the pressure cooker for half an hour, and then take it out. Beef pieces become bite-sized pieces.
4. Finish: remove the stalks of soaked mushrooms, pour a proper amount of filtered beef soup into the pot, add beef and mushrooms, turn on the fire to collect juice, and sprinkle chopped green onion before taking out.