2. Wash the brisket and cut it into small pieces, blanch it in cold water, skim off the floating foam and remove it for later use.
3. Put the blanched beef brisket in a pressure cooker, add a little cooking wine and an star anise, add a proper amount of water on high heat, and then turn to low heat for 20 minutes.
4. Hold the oil pan. After the oil is hot, add sauerkraut and stir well. Pour in the pressed brisket (even soup). After the fire boils, simmer for 30 minutes. Add a little sugar, salt and chicken essence before cooking.