Practice 1

Raw materials: 300 grams of beef brisket, 1 medium-sized potatoes, half a carrot, half an onion, 1 tomato.

Seasoning: tomato sauce (original flavor haha, if you choose tomato salsa, then the back of the seasoning will have to be adjusted with haha) 40 grams, salt, black pepper crushed, integrated herbs, moderate amount of each, a little sugar.

Production steps:

1, the pressure cooker to do water, will soak all the blood, wash the brisket cut into chunks into, add a few pieces of onion outer skin, cover the lid, and so on the pressure cooker out of gas, change to medium-low heat, pressure for 15 minutes

2, will be processed into small pieces of the other raw materials

3, 15 minutes, deflate, take out of the beef and cut a 1-centimeter-square pieces of small Add all the other ingredients to the pot

5. Season with tomato paste, salt, black pepper, herbs and a pinch of sugar and mix well

6. Cover the pot with a lid and press for 10-15 minutes (depending on the tenderness of the beef).

Method 2

Ingredients: 2,000cc water, 500g beef tendon heart, 3 large pork bones, 1 onion, 1 carrot, 2 potatoes, 3 tomatoes, 4 slices of cabbage, 1 tbsp fresh-flavored stir-fryer, a pinch of salt, ? cup of tomato sauce, 3 slices of ginger, 2 tbsp of wine

Preparation Steps：

1： Boil the water, add the beef tendon heart, ginger, and wine, then press it down for 10-15 minutes, Pork bone, ginger, and wine, and bring to a boil over high heat. Remove any impurities and foam with a spoon, reduce heat to low and simmer for 2 hours.

2. Add carrots and potatoes, and remove the seeds from the tomatoes for a better flavor.

3. In a separate pot, sauté the onion in a little oil, add the peeled and seeded tomato chunks and the tomato paste, sauté until the onion and tomato soften, add the beef broth and cook until the ingredients are cooked through, then wrestle the cabbage into large slices with your hands.

4, add salt, fresh flavor sauté hand, add cabbage and cook until soft.