1. Prepare ingredients: beef, garlic, cinnamon, ginger, star anise, bean paste, pepper, fragrant leaves, soy sauce, salt and cooking wine.

2. Dice the beef, put the beef into a large pot of cold water, add ginger slices, and stir-fry with water to remove blood. After the pot is boiled, skim off the floating powder and take out the beef for later use. Don't lose the soup.

3. Heat the oil in a hot pot, stir-fry the bean paste (two spoonfuls) with low fire, add ginger slices, pepper, star anise and cinnamon, continue to stir fry, blanch the beef in the pot, add a spoonful of sugar, and stir well with a spatula.

4. Pour the original beef soup, boil it, pour it into the pressure cooker, and press it for 25 minutes on low heat. Put the pressure cooker in a cold water basin, uncover the lid, take out the beef and put it aside.

5. Stir-fry bean paste (one spoonful) with hot oil in a hot pot, add dried pepper, pepper, shredded ginger and garlic slices, and stir-fry the pressed beef, one spoonful of sugar, one spoonful of soy sauce, one spoonful of cumin powder and white sesame seeds. Turn off the heat, sprinkle with coriander powder and turn well.

6, pressure cooker beef soup with a spoonful of salt, add mushrooms, white radish, press for five minutes. After pressing, take it out and put it in a large pot with onions. Spread soft vermicelli or vermicelli, and add appropriate amount of beef soup to the pot. Finally, spread the fried beef on the vermicelli, and you can cook the beef soup pot while eating.

Cooking skills of beef soup pot;

1, beef must be cold water to force out the blood foam of beef.

2. The pressure cooker can't be opened immediately after it is turned off. You can use a cold water bath to reduce the waiting time.