1. Wash the beef and cut into large pieces, cut green onions into sections, and slice ginger.

2. Put the beef into a pot of cold water, boil over high heat until the blood floats, remove and wash.

3. Put the blanched beef into the pressure cooker.

4. Add appropriate amount of water to cover the beef, then add green onions and ginger slices.

5. Add the rice wine again

6. Put the pressure cooker on the fire, bring to a boil over high heat and skim off the foam, cover it, turn to low heat and simmer for 30 minutes and turn off the heat.

7. Soak the vermicelli in warm water until soft.

8. Cut the garlic sprouts into small sections.

9. Cut the tofu skin into shreds.

10. Take out the cooked beef and let it cool.

11. Cut the beef into pieces.

12. Remove the onions and ginger from the beef soup in the pressure cooker and pour it into the wok. Add an appropriate amount of water and bring to a boil over high heat. Put the vermicelli into a colander and cook in beef broth until transparent and put it into a bowl.

13. Boil an appropriate amount of tofu skin in beef soup.

14.Put it into a bowl.

15. Sprinkle chopped garlic sprouts into the bowl.

16. Re-boil the beef soup in the pot, add salt, pepper, vinegar and MSG to adjust the taste, put it into a bowl, then add an appropriate amount of oily chili pepper, and finally add the beef cubes. Can.