1. Prepare the raw materials
2. Cut the beef into smaller pieces
3. Cut ginger and garlic into slices and tie the chives into knots
4. Put beef cold water into the pot, add appropriate amount of cooking wine, boil and cook for about 5 minutes
5. Rinse off blood foam
6. Add appropriate amount of water to the pressure cooker, add chives, ginger, garlic, star anise, bay leaf, cinnamon, thyme, cumin, appropriate amount of salt and dark soy sauce, add beef, bring SAIC to a high heat, and simmer for about 40 minutes on medium heat. Decide according to your own pot, don’t simmer the meat
7. Simmer for two or three hours after turning off the heat
8. Take it out and cut it into cubes
Tips:1. Don't cook for too long with a pressure cooker, so as not to cook too badly without toughness;
2. When cutting, be optimistic about the texture and cut the texture into sections;
3. The salt and dark soy sauce should be put in more than usual soup. Soak it for a longer time before it tastes good. If it is cooked well, you need to make a bowl of seasoning and dipping it.
