1. Frozen beef shank meat, and put the package into a large basin of water to thaw.
2. After softening, unpack and soak in water for about two hours.
3. After rinsing, do not change the knife, put the ginger slices and cooking wine in a pot under cold water without changing the knife, and blanch the water on high fire.
4. Rinse it well, put it in an electric pressure cooker, and pour in Sichuan-flavored stew.
5. Add water to submerge the beef.
6. Turn to beef/mutton stall and press for about 35 minutes. After decompression, let it stand overnight without opening the lid.
7. Take the marinated beef out of the soup, put it in the refrigerator for about an hour, and take out the slices.
8. According to personal preference, it can be eaten directly or with dried sea pepper noodles, Chinese pepper noodles, seasoning salt, MSG dipping sticky food.
Tips:Put the stewed beef in the refrigerator and it is easy to cut out large pieces that are not rotten.
