Ingredients: 2000g beef brisket, 3g onion, 5g cooking wine, thirteen spices 1 package, 2 tablespoons soy sauce, 3 slices of hawthorn, 7g ginger 1 slice, 7g salt, 3 tablespoons soy sauce and 5g aniseed.

I. Practice

1. Wash the brisket for later use.

2. Cut the cube (don't cut it too small, it will shrink when cooked).

3. Put a proper amount of cold water into the pot, put the beef brisket pieces into the pot, and blanch in medium heat to remove foam.

4. Blanch the brisket with chopsticks and put it into the basin.

5. Heat the pressure cooker at the same time and drown the two knuckles of the meat. Prepare seasoning boxes and other seasonings.

6. After the water is boiled, put the simmered beef brisket into the pressure cooker, pour a little cooking wine and soy sauce, and add onion, ginger slices, thirteen sachets, one tablespoon of soy sauce and seasoning box. Bring the fire to a boil, cover it with a high-pressure pot cover and simmer for about 30 minutes.

Second, practice:

1. Boil the water in the pot, put the whole beef rib into the pot for 2-3 minutes, take it out (no blood is needed), wash it, cut it into pieces, and drain or dry the water.

2. Heat oil in a wok, add onion, ginger and red pepper to stir fry until fragrant, pour in beef pieces, stir fry until it stops, pour in cooking wine, soy sauce and a little rock sugar, color evenly, and pour in boiling water.

3. After the fire boils, transfer it to the pressure cooker, put in the seasoning bag, and simmer for 20-30 minutes after the fire reaches SAIC.

4. Add other vegetables and condiments. And you can taste delicious food in about ten minutes.