1. Dice beef, mushroom and radish, slice ginger, mince garlic, and cut coriander, dried pepper and small red pepper into sections for later use.

2. Add half a pot of cold water, put the beef into the pot after it is cool, add two pieces of ginger, remove a small amount of cooking wine, and remove the beef for use after five minutes.

3. Pour 10ml cooking oil into the pot, heat it, add dried Chili and bean paste, stir-fry in red oil, and then add ginger slices and star anise.

4. Put the fished beef into the pot, add a little sugar and stir well.

5. Add half a pot of water, add salt to taste, stir for one minute, then pour it all into the pressure cooker and press the beef until it is fully cooked.

6. Blanch the white radish with hot water, then take it out and add mushrooms for later use.

7. Then pour all the pressure cooker into the prepared mushroom radish, add a small amount of pepper powder, coriander, garlic powder and sesame seeds on it, and stir well.

8. Making dip: Add celery powder and peanut oil and stir.