1. Wash the sirloin and cut into small pieces
2. Blanch the sirloin with a teaspoon of cooking wine
3. Heat the pot, sauté the green onion and ginger, add a tablespoon of bean curd sauce and saute until fragrant
4. Pour the blanched sirloin into the pot and stir fry
5. After the meat is fragrant, cook some cooking wine to remove the smell, then add a tablespoon of soy sauce, two tablespoons of light soy sauce, a little salt and sugar
6. Wait for the sirloin to stir-fry and add water to cover the meat
7. Cover the pressure cap, turn to low heat for 18-20 minutes after the high fire is inflated
8. Put in the cut white radish after natural air deflation
9. Cover with ordinary transparent cover over medium heat for 5 or 6 minutes until the radish becomes transparent and soft, then turn off the heat
10. Finally, put the chopped green garlic and red pepper into the pot and stir for a while.
Tips:1. When stewed, the sirloin part is better, fat and thin, and tasteless
2. The 600g meat pressure cooker is very soft and rotten after being aired on a low heat for 20 minutes. If you like chewy, you can shorten the time.
3. I put the spices at will, and you can omit the ones you don’t like, but I think putting a little bit less can make the meat very fragrant.
