Cooking Steps

1. 

   Step1:Add some ginger slices, shallot sections and cooking wine into the bowl. Squeeze out the juice by hand.

2. 

   Step2:Two tomatoes. Put them in a bowl with a cross blade. Soak in boiling water for 5 minutes. 5 minutes later, peel the tomato and cut off the persimmon. Cut the tomato into 8 slices. Put them in a bowl for later use.

3. 

   Step3:A proper amount of beef brisket. Cut the brisket into suitable size pieces and put them into a bowl. Add some salt and water and stick with your hands. Let the brisket be full of water. Pour in the onion and ginger juice. Stick and marinate for 15 minutes.

4. 

   Step4:Heat the pot. Remove the right amount of oil and light the pot. Stir fry the ginger slices over low heat. Add in the beef brisket and stir fry. Stir fry the brisket until fragrant. Add a small amount of water several times during the frying process to avoid dehydration and firewood of beef brisket. Stir fry beef brisket until fragrant. Add in anise, cinnamon, fragrant leaves, dried pepper and grass fruit. Add a small amount of water. Stir fry spices and pepper until fragrant. Add 1 tablespoon of Huadiao wine. Cover and simmer for 10 seconds. Stir fry the wine for 10 seconds. Put in the tomatoes. Stir fry until the tomatoes are rotten.

5. 

   Step5:Add some water. Submerge the brisket. Add some salt, pepper and soy sauce. Grill. When the heat is high, put it into the pressure cooker. Pressure the valve when the air is on. Turn the heat to low for 40 minutes after 5 minutes. Proper amount of potatoes. Peel and cut into potato pieces.

6. 

   Step6:40 minutes later. Pour the potato into the pot. Pour the pressed beef brisket into the pot. Bring to a boil over high heat. Cover the pot and turn to low heat for 30 minutes. 30 minutes later. Turn the fire and collect the juice at the same time. Avoid sticking the bottom. When the soup is full-bodied, add some garlic seedling and chicken essence. Stir well and turn off the fire. Delicious.

7. 

   Step7:Finished product drawin