Ingredients: 700 grams of beef brisket, 2 tomatoes, half onion

Accessories: 1 star anise, appropriate amount of ginger, 2 dried chili peppers, 30 ml of cooking wine, 20 ml of oyster sauce, 20 ml of light soy sauce, 3 grams of salt, 20 ml of cooking oil

1. Thaw and wash the beef brisket bought in advance, or wash the fresh beef brisket.

2. Cut into small pieces, wash, and then soak in cooking wine for 30 minutes, changing the water twice in the middle.

3. Prepare other side dishes.

4. Blanch the soaked beef brisket in cold water, add cooking wine, ginger slices and Sichuan peppercorns.

5. Blanch the brisket and rinse with water.

6. Cut one tomato and one-third of the onion into cubes.

Rinse the seven and star anise, dry chili pepper and slice the ginger.

8. Put the drained beef brisket, diced tomatoes, onions, and spices into the inner pot of the pressure cooker, add water and mix with the ingredients. Start simmering.

9. Cut the remaining tomatoes and onions into crescent shaped pieces.

10. Pour cooking oil into the wok, add tomatoes and onions. Stir-fry until tomatoes release soup and onions become translucent.

11. Take out the stewed beef brisket from the electric pressure cooker. (Discard the tomatoes and onions used to cook the meat)

12. Stir it evenly, add the previous stew soup, turn to high heat and bring to a boil.

13. Add oyster sauce.

14. Add light soy sauce to enhance the freshness.

15. Add refined salt to taste according to the saltiness.

16. Remove the juice from the fire and turn off the heat.

Seventeen, serve immediately.