1. Soak the beef in cold water for half an hour to soak the blood.
2. Cut the green onion and ginger into sections, and set aside the dried red pepper and star anise.
3. Cut the beef into small pieces.
4. Add clean water to the pot and blanch the beef to blanch the blood.
5. Pour an appropriate amount of peanut oil into the pot and heat it up, put the green onion, ginger, dried chili and star anise into the pot and sauté.
6. Enter the beef and stir fry.
7. Add appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt, sugar chicken essence and stir fry.
8. Pour an appropriate amount of boiling water into the pot and boil.
9. Then pour it into a pressure cooker and simmer, press the beef and mutton button for 25 minutes.
10. The vermicelli is softened with boiling water for later use. (If you like to let the fans, you can let it go, you don’t have to let it go)
11. Put the vermicelli in the pot and boil.
12. Put it into a container.
Tips:For beef, I want to buy beef ribs.
