The reason why the Jintou Ba Nao foamed in the pressure cooker was because it was not blanched in advance. According to relevant information, the meat should be blanched in cold water to remove the blood foam before cooking in a pressure cooker. After stewing, the meat usually refers to a kind of dish, which mainly consists of beef heart tube, tripe, It is composed of various substances such as beef tendon, beef tendon, beef tendon and tendon. It has the effect of supplementing nutrients to the body and can also improve symptoms of malnutrition and anemia.