1. Soak the beef in clean water for 2-3 hours, changing the water twice to remove the blood.
2. Take out the soaked sirloin and cut into small pieces
3. Add enough water to the pot, add ginger, cooking wine, and sirloin
4. After the water is boiled, remove the foam on the surface as much as possible.
5. Cook for three to five minutes, remove the sirloin, rinse with clean water, and control the moisture.
6. Wash the tomato and radish and cut into small pieces, wash and cut the parsley into inch lengths
7. Put water, beef brisket, tomato radish parsley into the pressure cooker, add light soy sauce and appropriate amount of salt, and then set the pressure cooker meat function.
8. Fill a pot and sprinkle with coriander and start eating.
Tips:1. The sirloin must be completely removed from the blood, otherwise the meaty smell will affect the taste.
2. Use less soy sauce and less salt as much as possible, otherwise the natural flavor of tomato and radish will be weakened, and the original flavor of the ingredients in the soup will also be lost. This pot is originally light and bland.
3. Don't rely on aniseed to remove the taint of beef. Tomato radish and parsley are enough. You can also add half an onion for better results.
4. Friends who like to drink soup can stew with a little more water.
5. The water used for sirloin flying water should not be used for stewing, but it can be used to cook noodles alone.
