1. Wash carrots and cut into oblique pieces. Don't cut them too small. Stew them in a pressure cooker, and then slice the ginger.

2, cut the beef ribs into pieces, the cut size is the most appropriate, not too big, because adding carrots, the stew time is shorter, wash the beef ribs with cold water, it is best to soak for a few minutes, so as to remove blood.

3. Cool the oil in a hot pot. When the oil is 70% hot, add the beef ribs and stir the cooking wine evenly, and spare the beef ribs.

4. Add pepper, ginger, star anise and fennel to saute.

5. Add carrot pieces and soy sauce and stir well.

6, add water to boil (you can also directly use a wok to stew, that is, the time is particularly long, beef ribs are particularly difficult to cook), and you can't add too much water, because the electric pressure cooker consumes very little water, as long as the water doesn't reach the surface of the ingredients. Cover the lid and turn on the electricity, select the bean gluten function, and start working. When the time comes, jump to the heat preservation file, add salt and chicken essence, and then stew for 2 minutes.

7. You can finish it in two minutes. Carrots absorb the smell of beef ribs, which is particularly fragrant and delicious. Beef ribs absorb the delicious taste of carrots, and are more mellow without fishy smell.