1. Because of the fascia sandwiched in the middle, the beef stew is soft and refreshing.
2. Beef stew is cut into large pieces, which will shrink a lot after Nao Shui, so it should not be cut too small.
3. Boil water in the pot, pour a little cooking wine after the water is boiled, and pour the beef into the pot, then pick it up and set aside.
4. In addition, the oil pan heats up, and the fire is the smallest. Stir-fry the bean paste until fragrant, stir-fry the ginger, Chinese pepper, dried chili, pickled pepper, San Nai, star anise, bay leaf, and cinnamon after the red oil. Stir fry until fragrant.
5. Stir-fry the good beef with soy sauce and dark soy sauce to evenly taste.
6. Put in the pressure cooker, add boiling water, and put rock sugar. Simmer in a pressure cooker for 40 minutes.
7. Remove the meat first, add some salt to the broth, add the potato pieces and cook for 10 minutes.
8. Finally, put potatoes on the bottom and scoop the roasted beef on top. Just put some coriander. Forgot to take the coriander.
