Raw Materials and Practices

Part I:

1. 2 pounds of beef brisket, soaked in blood, soaked for half a day, halfway through the 2, 3 times the water

2. 1 pound of wet bamboo shoots, cleaned

3. soaked to remove blood from the beef and cut it into large strips

4. and then blanched into the boiling water

5. Into the pressure cooker, the amount of water can be more than beef

6. electric pressure cooker to choose the right gear can be, if it is an ordinary pressure cooker pressure of 20 minutes is almost it (pressure well, beef soup stay continue to stew meat Oh!)

Part II:

1. Prepare the spices: shennai, grass kou, cardamom, cinnamon, sesame leaves, fragrant fruit, grass nuts, sand nuts, anise, pericarp, scallions, ginger, garlic, dry chili pepper (if not all, with some of the common it, but the shennai can not be missing)

2. Pressure rotten beef and then re-scalpeled into small pieces

3. The amount of oil than stir-frying a few more, 5 into the heat. 5 into hot. All the spices into the stir-fry, medium heat and slowly stir-fry incense

4. and then into the 2 spoons of bean paste, can eat spicy more

5. continue to put small pieces of beef, and spices and other stir-fry

6. and then into the bamboo shoots stir-fry

7. and then into the beef broth (high-pressure cooker pressure beef of the original broth Oh)

8. and then into the old soy sauce 30 ml, probably burned for a 30 minutes or so. In fact, the beef is already crushed, mainly to make the spices and bamboo shoots together with the flavor.

9. If you want more soup, less time to cook, I like a little more soup, this under the noodles a great! The last taste of salt, try to put salt, out of the pot can be.