Stewed beef with beer -- pressure cooker version(pi jiu dun niu rou gao ya guo ban )

Stewed beef with beer -- pressure cooker version

Introduction:

"Bright red color, rich taste, healthy, oil-free, easy to do. Beef tastes soft but not woody, and is well integrated with the malt aroma of beer, making every mouthful full of aftertaste. The crispness of crab mushroom makes the taste more layered. The combination of meat and vegetables also makes the nutrition more balanced. It's easy to make this dish with a pressure cooker. "

Production steps:

Step 1: prepare the ingredients. 1000 grams of fresh beef, a bag of crab mushroom, a can of beer, about 10 red peppers, a piece of ginger, a head of garlic, 3 star anise, some pepper, some fragrant leaves, half a bowl of soy sauce, some sugar and some salt.

Step 2: cut the beef into 2 cm cubes and slice the ginger.

Step 3: blanch the beef. Be sure to cook in cold water.

Step 4: after the water boils, take out the meat and put it into the pressure cooker.

Step 5: add soy sauce and sugar while it's hot, and mix well.

Step 6: add Chinese prickly ash, star anise, fragrant leaves, ginger, red pepper, garlic and mix well.

Step 7: pour in beer and crab mushroom. Add the right amount of salt.

Step 8: cover the pressure cooker and select the beef button. When the sound starts, it means that the beef has been stewed.

Materials required:

Beef: moderate

Crab mushroom: appropriate amount

Beer: moderate

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Note: 1, be sure to add soy sauce, sugar while hot, and then quickly mix. It's easier to color and tastes better. 2. If there is a lot of soup after stewing, you can pour it into the frying pan and collect the juice over high heat.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Pi Jiu Dun Niu Rou Gao Ya Guo Ban