1. The main materials are ready;
2. Choose beef brisket with some fat, moderate muscle tendons, cut into large pieces with a knife;
3. Add a little salt and oil to the cold water pot, add a spoonful of cooking wine, put the sirloin block and boil the water;
4. Rinse the blanched beef with blood foam, drain and set aside;
5. Peel and slice ginger, prepare with cinnamon bark, star anise, bay leaves, and kaempfera;
6. Add a proper amount of peanut oil to the wok to heat up, add ginger, cinnamon, star anise, bay leaves, and cassava to stir fry for a fragrance;
7. Pour the blanched sirloin and the fried spices into the pressure cooker. Heat the water to cover the sirloin, but add more water after it has passed. Then add 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of topping and stir well;
8. Cover the lid of the pressure cooker. Here I use an electric pressure cooker. I chose 70kpa for 45 minutes. If it is a traditional pressure cooker, the pressure will be higher. It will be almost half an hour after SAIC;
9. During the stewing of the sirloin, cut a handful of green garlic. I personally like the taste of green garlic. If you don’t like it, you can replace it with shallots or parsley;
10. After the sirloin is boiled and deflated, remove the cinnamon, bay leaves, etc., taste the taste, add salt to taste; then add a little salt in a soup pot to boil, boil the Halong Xiu Noodles, and choose the noodles according to personal preference. Type and hardness;
11. Finally, the noodles are put into a bowl, topped with beef brisket and stock, sprinkled with a handful of chopped green garlic, perfect.
Tips:1. The effect of electric pressure cooker and traditional pressure cooker is different, pay attention to time and use safety;
2. The sirloin in the sirloin in the clear soup must be washed, and the blanched water and salt is to make the blood drain more clean. After blanching, it must be rinsed. Remember, otherwise your clear soup is full of impurities and affects the effect, and also affects the taste;
3. Stir the seasoning first and then put it into the pressure cooker, the aroma will be more intense.
