1. Wash the beef, add cold water to the pot, add cooking wine, ginger slices, and green onions to blanch water.
2. Prepare the seasoning, put it in a seasoning box or wrap it with gauze.
3. Soak the vermicelli in cold water in advance to soften.
4. Add appropriate amount of cold water to the pressure cooker, boil it, add the blanched beef, add sliced ginger, cooking wine, green onion and the seasoning in step 2, cover, air and press for about 10 minutes.
5. After exhausting, remove the beef and let it cool (it’s best to cool thoroughly if you have time, otherwise it’s not easy to cut), and slice it.
6. Remove the seasonings, ginger slices, and green onions from the beef broth. Pour the soup into a casserole. After boiling, add the vermicelli and cook until 8 is mature.
7. Add beef slices.
8. Finally, sprinkle in chopped coriander and garlic sprouts, and season with salt according to your taste.
Tips:After the beef is cooked, it is best to cool it thoroughly before slicing.
