1. Prepare the ingredients and electric pressure cooker for later use.
2. Put the beef bones, shredded ginger, pepper, dried tangerine peel, fennel, and cooking wine in a pressure cooker, add an appropriate amount of water, and 1-2 cm over the bones. Do not put the kelp knot at this time.
3. Turn on the electric pressure cooker and set the cooking mode to braised beef and mutton, the pressure is 40, and the time is about 1.5 hours.
4. After the pressure cooker time stops, the pressure is automatically released. When the lid is opened, the upper layer of scum is skimmed out and poured into the kelp knot. Open the lid and cook for 15 minutes for the first time. After stopping adding the right amount of salt, set the second time to open the lid and cook for 10 minutes. This time, the main purpose is to make the beef bones more fragrant.
5. After 2 hours, the thick beef bones are ready. It is simple and convenient. In autumn and winter, I like to drink beef bone soup.
6. Finally, let's put the finished picture.
Tips:Because the electric pressure cooker braises the soup without losing water, if you want the soup to be richer and more nutritious, you must remember to open the lid to collect the juice.
