1, first of all, prepare the ingredients: 300 grams of beef, 200 grams of carrots, two potatoes, salt, soy sauce, green onions and ginger, peppercorns, cinnamon, cooking wine, each appropriate amount.

2, wash the beef, cut into large pieces, put onion and ginger and a tablespoon of cooking wine, marinate for 10 minutes.

3. Heat oil in a hot pan, sauté onion and ginger, add beef and stir-fry, then add soy sauce and simmer for a few minutes after the meat turns white.

4, put the water in the pot, wait for the water to boil and scoop off the floating foam, pour the beef into the pressure cooker, add seasonings such as Chinese spices, cinnamon, peppercorns, chamomile, etc., and then simmer for 25 minutes after the pressure valve.

5, 25 minutes and then into the cut potatoes and carrot pieces, continue to stew for about 15 minutes, can be completed.

Practice two:

Instruments: beef rib plate meat five pounds; soy sauce five two; salt two two; scallion three; sweet flour sauce one one; garlic one head; ginger five slices; peppercorns; daikon; cloves, cinnamon, cardamom, nutmeg, cinnamon, Angelica dahurica, and other eight flavors **** one.

Procedure: Wash the beef rib plate meat, control the blood, saw blade cut into large square, soak in cold water for about thirty minutes, put into a pot of boiling water to cook through and fish out. Re-exchange a pot of water and then boiled into the beef, to be floating foam floating up after skimming, add a variety of seasonings and medicinal herbs (to be wrapped in a cloth for the next time), with a warm fire slowly simmering that is complete.

Tips:

1, stewed beef, you should use hot water, not cold water, because the hot water can make the surface protein of beef quickly coagulate, prevent the loss of amino acids, to maintain the meat flavor delicious.

2, strong fire after boiling, uncovered stew 20 minutes to remove the odor, and then cover, change to micro-fire, so that the soup surface floating oil to maintain a certain temperature, in order to play the role of stew.

3, boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.

4, the day before the stew, first with mustard on the surface of the meat to smear, before the stew with cold water to wash off, so that not only cooked faster, and tender meat.

5, a small amount of tea wrapped in gauze, put into the stove with beef stew, meat is not only cooked quickly, and the flavor is fragrant.

6, add some wine or vinegar (1 kg of beef 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) stewed beef, can make the meat more tender.

7. Put a few hawthorns or slices of radish to make the beef cook faster and get rid of the odor.

8, boiled beef, in order to make beef stew fast, stewed rotten, add a handful of tea (about the amount of brewing a pot of tea, wrapped in gauze) with the cooking, meat quickly rotten and taste fresh. Cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft. Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the meat on the road soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire is appropriate meat rotten.