1. Let's have a collection of ingredients first, and then prepare it. Remember, all the ingredients are left and right, so it's probably fine. Light soy sauce, light soy sauce, whatever you like.

2.

2. Cut the beef brisket into small pieces. The size of the block depends on your preference. I cut it bigger. Boil, cold water, meat and water. Just simmer the water a little after it boils, and it will be out of the pot when it is basically completely discolored. Then use water to remove blood foam and wash it clean.

3.

Then I use the pressure cooker directly. Put oil in a hot pan. When the oil is hot, add a handful of pepper, stir-fry until it is fragrant, and then remove the pepper. Believe me, I will clean it up. Stir-fried lobster sauce, garlic and ginger.

4.

4. Then fry the meat. Then pour in a little cooking wine, stir fry and remove the fishy smell.

5.

5. Then add hot water. How much depends on how much soup you want Add more soup if you want it wide, and less if it is rich. Then add all the solid ingredients. Rock candy to see if you like sweet mouth.

6.

6. Add them in turn, which is a little fuel-consuming. Soy sauce is used to increase freshness and salinity, and soy sauce is used for coloring. It depends on you. I added a spoonful of soy sauce here. I will also add a little fermented milk. (Is it a secret recipe? ⊙⊙⊙) I think it will add a milk sauce. A little, just a spoonful.

7.

7. Then, continue to stew. About 30 minutes with pressure cooker, about 1 hour without pressure cooker, and then more than 20 minutes. In the meantime, if the soup is gone, add boiling water to stew. Then add salt and taste it when it is about to be cooked. Kind of like witch soup. . .