1. Wash the beef, put the whole piece in cold water, put it on the pot, open the lid and blanch it.
2. After boiling, remove and wash with hot water (note that cold water is not used in the whole stewing process, the meat will not be easy to rot when it is stirred).
3. Cut into small pieces, preferably in a drain basin and drain well.
4. Put the oil on the pan. Heat 30% of the oil, add green onion, ginger, red pepper, fry until fragrant, add meat, and stir fry quickly.
5. The meat is cut off and the soy sauce soy sauce is released, and the rock candy continues to be stir-fried.
6.
I think it's almost done frying, so I poured boiling water until the meat was gone. Bring the heat to the boil for 2 minutes, and pour the soup and meat into an electric pressure cooker (I dare not use a pressure cooker that is set on the fire). Put a bag of stewed meat and put enough salt in it. (If you use an ordinary pressure cooker, add salt after opening the lid).
Electric pressure cooker takes 30 minutes to cook out. In fact, the meat at this moment is ready to be served on a plate.
7. Cut potatoes and carrots into pieces, put a little oil in the pot, stir the potatoes and carrots over low heat after the oil is half hot (the carrots that have been cooked in oil are nutritious, and the potatoes are easy to stew soft and not sticky). Add some beef and broth, and match the ratio yourself. Decide whether to add salt according to the saltiness of the soup. Simmer on low heat until the potato soft noodles, and high heat to collect the juice. Serve it, put coriander, ready to eat.
