Ingredients for Beef Stew Hot Pot (Feel free to add spice)

Beef brisket 1 to 2 catties One star anise

One cinnamon bark Six or seven peppercorns

Two dried chili peppers Several spinach

Several black fungus Several bean skins or bean curd bamboo

Sweet potato starch Cilantro

Garlic cloves

Step 1

The beef is thawed in boiling water in advance.

Step 1

Thaw the beef in advance

Step 2

Blanch the blood water with boiling water to remove the blood foam, drain and set aside

Step 3

Prepare the seasoning, onion, ginger and garlic cut into small pieces, dry chili pepper pepper cinnamon

Step 4

Heat the pot of oil, seasoning the pan stirred out of the aroma, put the brisket Stir-fry, add soy sauce, a little cooking wine, a little old soy sauce color, stir-fry until the brisket turns brown

Step 5

Add boiling water, not more than the brisket, turn to medium-low heat and slowly simmer

Step 6

preparing green onion, ginger, garlic, star anise, cinnamon, dried chili peppers, into the seasoning packet

Step 7

In order to speed up the progress of the pan, you can put the pot of slow-cooked To speed up the process, put the slow-cooked beef brisket in the pot, along with the soup, into the pressure cooker and put the seasoning packet into it, the electric pressure cooker is usually pressurized for 40 to 50 minutes to cook.

Step 8

After the pressurized time is up and the brisket is cooked and rotten, add salt as appropriate, and then remove the soup from the pot and set aside.

Step 9

Put half of the stewed beef and soup into a casserole dish or electric pot, put in the cilantro and garlic to enhance the flavor, wash the rest of the spinach, shredded bean skins, fungus and vermicelli, and prepare dipping saucers and seasonings according to taste.