1. Soak beef shank in cold water
2. Put the meat, pepper, green onion, and ginger in cold water; after boiling, just 2 minutes, blanch the meat again to remove the blood retention;
3. After blanching the meat, use cold water to tighten the meat
4. At the beginning of the high pressure, the meat pieces are relatively large, so the pressing time is slightly longer for 5 minutes; after pressing, soak in the pot for half a day to add more flavor.
Tips:1. Put cold water into the pressure cooker and simmer on high heat for 5-6 minutes; turn to low heat and simmer for 20-25 minutes; turn off the heat and wait for the pressure to release naturally;
2. Soak the cooked meat in the broth for more time to taste.
