1. Beef selection of fine meat, remove those stems and membranes, beef cut into two centimeters of the size of the large meat dices, shallots and garlic as long as the white, ginger cut three or four slices.

2. Put the beef diced, scallion white and garlic white and ginger into the pressure cooker. Add a proper amount of water (water is not over the diced meat can be), and then add a proper amount of salt, a rock sugar, a small spoon of soy sauce, a few drops of peanut oil and a few drops of white wine. Cover the pot with a lid and simmer on low heat for 20 minutes.

3. After 20 minutes, remove the meat from the pan and stir-fry over low heat to dry out the surface of the meat, then put the meat into a food processor and break it up. You don't need to break it up too much the first time, just break it up, then put it in the pan again and stir-fry slowly over low heat to dry out the moisture in the minced meat.

4. Once the meat is dry, add it to the food processor a second time to break it up, this time to your desired level of mince. If it is not dry enough, then turn it into the pan and stir-fry it, and if you think it's ready, put it into a glass jar and seal it in the fridge, and take it out whenever you want to eat it.