1. Soak the sirloin in water for half an hour to remove the blood,
2. Cut mahjong pieces
3. The side dishes are carrots, potatoes and onions,
4. Cut 3 into hob blocks separately
5. Prepare braised meat ingredients: star anise, pepper, cinnamon, bay leaf, cardamom, clove, angelica, dried chili, there are not so many at home, but only a few can be combined.
6. There are also cooking wine, balsamic vinegar, and the braised sauce I use, so I don’t need to fry the sugar and soy sauce.
7. Put the beef in a pot under cold water, add a little pepper, 2 slices of ginger, cooking wine, bring to a boil,
8. Skimming
9. Remove the beef and wash it with warm water,
10. The braised pork material is slightly soaked in water, it is not easy to fry
11. Add a little oil to the pot, stir the ginger and garlic over medium and small heat,
12. Add onion slices and stir up the aroma
13. Remove the stewed meat ingredients, drain the water, and stir-fry them until they are fragrant.
14. Pour the beef and stir fry
15. Stir the beef until the surface is slightly browned,
16. 2 scoops of cooking wine to remove fishy
17. Then add 3-4 porcelain spoons of braised sauce, stir fry evenly,
18. Pour the meat into the pressure cooker, add the original soup or boiling water, add a little balsamic vinegar, and add green onions (if you don’t cook the noodle soup, the amount of water is almost the minced meat)
19. Press the pressure cooker for 25 minutes after airing,
20. Fry the carrots and potatoes in a pan with a little oil,
21. Then pour into the pressure cooker and press for another 10-15 minutes, add salt to taste
22. Pour out the meat and soup in the pressure cooker and collect the juice on high heat, add the remaining onions and fry until they are broken, and put on a plate
Tips:1: Soaking beef in water to remove blood can remove part of the fishy smell;
2: The simmered beef is sautéed until the surface is browned to release more meaty aroma, and the simmered meat has a stronger aroma;
3: Carotene is dissolved in oil. A little frying is good for body absorption. Potatoes can be fryed until they are slightly yellow to form a shell to avoid gelatinization after being stewed.
