Chinese Food
Braised beef with potato (pressure cooker version)
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I've had a shadow over the pressure cooker since I was a child. I feel like it's going to explode in minutes. I have to hide far away every time I hear the sound of steam. But my mother, the adult, is a fan of the pressure cooker. I can't stand the fact that I often use the ordinary pot to stew meat for an hour or two to make soup. I've stuffed a small pressure cooker for me. This is the first time in my life to make a dish in a pressure cooker. The time is greatly shortened. It's surrounded with powder immediately. It's really delicious. Ha ha
Cooking ingredients
Cooking Steps
Step1:Cut beef into pieces and put it in cold water. Add wine, ginger, prickly ash, boil the bleeding foam and take it out. Flush with boiled water for standby.
Step2:The ingredients are as shown in the picture - onion, ginger, garlic, coriander, star anise, cinnamon, prickly ash, dried chilli, rock sugar, onion shreds (you can grab them from other dishes. You can't leave them if you don't have them
Step3:Put the oil in the hot pot and stir fry the ingredients. Add a spoonful of Pixian bean paste and stir fry the red oil.
Step4:Put in the beef cubes and stir fry. Pour in the cooking wine, raw soy sauce and old soy sauce. Stir and color evenly.
Step5:Water over the beef. Like to drink soup can put more water.
Step6:Boil the water and pour it into the pressure cooker. I've added a little red wine to improve the taste. You can leave the ones you don't like or don't like. Boil for 20 minutes after steaming. Add potatoes after cooling. Add salt (adjust according to personal taste and water quantity). Cover with gas and cook for another 10 minutes. Turn off the heat and let it out. If you like coriander, you can add some.
Step7:Meat and potatoes are super soft and glutinous.
Cooking tips:Beef must be boiled in cold water in order to effectively drain blood. There are skills in making delicious dishes.
