Ingredients: beef ribs

Seasoning: A simple home-cooked dish made of soy sauce, salt, onion, sweet noodle sauce, garlic, ginger, pepper, star anise, Impatiens balsamina leaves, clove, cinnamon, cardamom, Amomum villosum, cinnamon and angelica dahurica.

2. Practice:

(1) Soak beef in clear water for half a day, changing water several times in the middle.

(2) Cut the beef into pieces, blanch it in a pot with cold water for 3-5 minutes, take out the beef, pour out the bleeding, and rinse off the blood foam on the beef with hot water.

(3) Prepare spices: 1 Zanthoxylum bungeanum, 1 Illicium verum, 3 fragrant leaves, 1 fennel, 2 clove, 1 Amomum tsaoko, 2-3 Amomum villosum, 1 nutmeg, 2-3 licorice and 2-3 angelica dahurica.

(4) Put the beef into the pressure cooker and pour in the same amount of hot water as the beef, then add 1 onion, a few slices of ginger, 4-5 cloves of garlic and 3 red fruits.

(5) Add soy sauce to adjust the background color.

(6) Add 3 fragrant leaves, 1 cinnamon and 1 star anise.

Then put it into a seasoning box, add half of the salt to cover the pot, turn off the fire after SAIC 18 minutes, cover the pressure cooker invisibly on the pot, and turn off the fire after the pot boils again 10 minutes. Tighten the lid, and the meat will taste when it cools naturally in the pot, so that the stewed beef will be soft and rotten.

3. Edible effect: it is suitable for people who are weak and recovering from illness. Bright red in color, soft and tender, and those with high cholesterol are not suitable for eating.