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. (This can remove blood foam more cleanly without washing with water to remove floating foam. )

5. Heat the pressure cooker at the same time and drown the two knuckles of the meat. If you want to use soup, you can add more water. ) 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 the 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.

1. 1. Cut the beef into 4 pieces, blanch it and wash it for later use. 2. Stir-fry the ginger in the oil pan, add the star anise leaves and beef and stir-fry until fragrant. 3. Add cooking wine, light soy sauce and cook for 5 minutes. 4. Pour into the pressure cooker, adjust to the taste of tendon, and cook a rich aroma. 5. After about 30 minutes, take it out and pour it into the iron pot to collect the juice. It's also good to pour some salad oil to add color and plate.

1. Wash beef, cut into large pieces and soak in cold water 1 hour, change water 1 time;

2. Put the beef and cold water into the pot together and bring it to a boil;

3. After10 minutes, take out the beef and wash the surface foam;

4. Put the beef together with all the seasonings (washed) into the pot and bring it to a boil;

5. Add cooking wine, salt, soy sauce and soy sauce, cover and boil;

6. Turn the gas to a small fire and continue to press for 25 minutes, then turn off the fire and let it cool naturally;

7. soak the beef in salt water and take it away.