Beer Beef Stew-pressure Cooker Version

Name: Beer Beef Stew-pressure Cooker Version
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Crab Mushroom; Some beer; Some Red chili; Some ginger; Some garlic

by Le Yo Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Bright red color, rich taste, healthy and oil-free, simple and easy to make. The beef taste is soft but not woody, and it is well blended with the malt aroma of beer, making every bite full of aftertaste. The crispness of the crab-flavored mushrooms makes the taste more layered. The combination of meat and vegetables also makes nutrition more balanced. Use a pressure cooker to make this dish, the method is simple. "

Ingredients

Some Beef
Some Crab Mushroom
Some Beer
Some Red Chili
Some Ginger
Some Garlic

Beer Beef Stew-pressure Cooker Version

1. Prepare ingredients. 1,000 grams of fresh beef, a pack of crab-flavored mushrooms, a can of beer, about 10 red peppers, a piece of ginger, a garlic, 3 star anise, appropriate amount of pepper, appropriate amount of bay leaves, half a bowl of soy sauce, appropriate amount of sugar, and salt.

Beer Beef Stew-pressure Cooker Version recipe

2. Cut the beef into 2 cm squares and slice the ginger.

3. Blanch the beef. Be sure to pan under cold water.

4. After the water boils, remove the meat and put it in the pressure cooker.

5. Pour in the soy sauce and sugar while it is hot and mix well.

6. Add pepper, star anise, bay leaves, ginger, red pepper, garlic and mix well.

7. Pour beer and crab mushrooms. Add the right amount of salt.

8. Put the lid on the pressure cooker and select the beef button. When the prompt sounds, it means that the beef has been simmered.

Tips:
1. Be sure to add soy sauce and sugar while it's hot, and then mix well quickly. This makes it easier to color, and the meat tastes more fragrant.

2. If there is a lot of soup after stewing, you can pour it into a wok and collect the juice over high heat.