Difficulty: Spooning (Advanced) Time: More than 1 hour

Main ingredients

2000 grams of beef brisket

Accessories

< p>An appropriate amount of green onion, an appropriate amount of cooking wine

An appropriate amount of Thirteen Spice Packs, an appropriate amount of soybean paste

An appropriate amount of hawthorn, an appropriate amount of ginger

An appropriate amount of salt, an appropriate amount of soy sauce

Appropriate amount of aniseed

Steps for making beef stew in pressure cooker

1. Wash appropriate amount of beef brisket and set aside.

2. Cut into squares (don’t cut too small, as they will shrink when cooked).

3. Put an appropriate amount of cold water into the pot, put the beef brisket pieces into the pot, blanch over medium heat and remove the foam.

4. Use chopsticks to put the blanched beef brisket into the basin while blanch the water. (In this way, the blood foam will be removed more cleanly, and there is no need to flush the water to remove the foam)

5. While blanching the beef brisket to remove the foam, heat the pressure cooker with enough water to cover two knuckles of the meat. (If you want to use soup, you can add more water) Prepare the seasoning box and other seasonings.

6. After the water boils, put the blanched beef brisket into the pressure cooker, pour in a little cooking wine and soy sauce, add onion knots, ginger slices, thirteen spice packets, a tablespoon of soybean paste and the seasoning box . Bring to a boil over high heat, cover the pressure cooker, and simmer over low heat for about 30 minutes. (If the amount of soy sauce and soybean paste is large, you don’t need to add salt. If you add salt, just add it last)