1/9

Cut green onions (if there are no green onions, I will use them). Slice all the ginger and garlic. It doesn't matter if it is a little thicker. Dried Chili, aniseed, rock sugar, salt, prepare the right amount.

2/9

Color with soy sauce, season with soy sauce, season with vinegar and cooking wine, and season with tomato sauce. Prepare the right amount. I didn't put pepper, cinnamon, fragrant leaves and fennel in this dish, which will change the taste of beef.

3/9

Wash the surface of beef and cut it into pieces of about 2 cm.

4/9

Put the beef in a big pot, put cold water in the pot and cook it over high fire. Don't cover the pot, it can give off the smell of beef. Stir the beef a few times when cooking to avoid the beef sticking to the bottom of the pot.

5/9

After the water is boiled, keep it on medium heat and skim the blood foam and dirt from the water surface. At the same time, stir-fry the meat a few times to avoid sticking to the pot. Be careful not to start skimming too early. This is the easiest to operate when the spray becomes very violent.

6/9

Put the meat and the hot water skimmed off the foam into the pressure cooker. If the hot water does not pass through the meat, it can be a little more to avoid burning the pot dry. Add onion, ginger, garlic, aniseed, dried Chili, rock sugar, salt, soy sauce, soy sauce, cooking wine, vinegar and tomato sauce, and add various seasonings according to your own taste. Cover the pressure cooker and turn on medium heat until the pressure cooker bursts. Simmer for 45 minutes, then turn off the heat.

7/9

Wait for the pressure cooker safety valve to drop and open the lid.

8/9

Transfer the meat and soup from the pressure cooker to a large pot, and turn on medium heat to collect the soup. In this step, turn the meat over a few times to avoid sticking to the bottom of the pot. When the soup is thick, you can turn off the heat and cook it.

Last gear

Load the plate! You can sprinkle with chives and shallots to decorate the color!