2, wash (can be soaked in advance 1 hour to remove blood) cut into large pieces, cold water pot. Boil the floating foam, take it out, rinse it with cold water and drain it;

3. Slice the onion, slice the ginger and peel the garlic. Put the beef in a pressure cooker, then add all the seasonings and pour in some water. Select the "bean or tendon" file, or choose to keep the pressure for 30 minutes (30 minutes after the ordinary pressure cooker is put into steam).

4. Soak the prepared beef in the original soup for more than 2 hours to fully taste. Then put it in the refrigerator for refrigeration. Before eating, cut into pieces against the grain and dip in the sauce.

Tips:

1. Sauced beef should be made of beef tendon (beef ham), with firm meat and good taste. Moreover, there are tendons in the tendons, and the beef is not brittle when cut, and it has a chewing head;

2. Cut the beef against the grain (horizontally). Because the fiber of beef is thicker, it can be cut in the opposite direction, and the taste is tender;

3. Because beef will shrink and become smaller after being heated, the meat of sauce beef should be used in large pieces, so that it will be more stereotyped and not easy to spread before eating;

Wash the beef with cold water after flying, so that the meat can be tight and the finished product is not easy to break.

5. When cooking with an electric pressure cooker, how much water is basically left at the end, so it is necessary to master the amount of water, not too much.