Steps:

1. Put the brisket in cold water in the pot, add cooking wine and ginger slices, boil the blood, and take it out for later use.

2. Put a little oil in the pot, stir-fry the ginger and garlic, and stir-fry the beef until the surface is slightly burnt.

3. Put the beef in a pressure cooker, add two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of rock sugar, one spoonful of thirteen spices, two star anises, two fragrant leaves, a handful of dried peppers, two spoonfuls of cooking wine and boiling water higher than meat. After boiling, add a spoonful of peanut butter and a piece of red fermented bean curd, cover the lid and cook for 30 minutes.

4. Transfer to the wok, add the radish pieces, cover and cook for 10 minutes, then collect the juice on high fire, and finally sprinkle with coriander to serve.

The beef entrance behind the pressure cooker is extremely soft and rotten.

The rich sauce is in the meat and radish.

Endless aftertaste, super delicious

Bibimbap with soup is amazing!