2. Soak in cold water for more than 5 hours.
3, cut into large pieces along the stripes, put cold water in the pressure cooker, cover the lid without adding a valve, and boil over medium heat.
4, open the lid, big fire 10 minutes, fish out the meat.
5, the pot is also cleaned, add beef, add more than half of the pot with water, and the first seven spices, press for 25 minutes after charging, turn off the fire and cool.
6, cool soup, remove the oil slick on the surface, pour it into the wok for less than half a pot, add the last 6 seasonings to boil, add beef, medium and small fire sauce for 20 minutes, and turn it carefully when the water is small.
7. Turn off the fire and put it in the pot for one night. You can slice it and eat it the next day, and cut it in reverse stripes.