Ingredients:
Pre-cooking (put all ingredients in the cold water then boiling in the pot for 2 mins, then put beef aside)
- 600g beef shank (whole)
- Few slices ginger
- 1/2pcs green onion (whole)
- 1tsp Sichuan peppercorn
- 1tsp white pepper seeds
- 30ml cooking wine
Put into Pressure Cooker as per following number (pressure cook 20mins):
- Beef shank
- 1pcs medium onion, big cut
- 2pcs celery stick, long cut
- 1pcs carrot, eating size cut
- 1/2pcs radish (ratio 1 carrot : 1/2 radish), eating size cut
- 1pcs red chili, remove seeds (using water for easier removal)
- 1/2pcs green onion (whole)
- 10g ginger, big sliced
- 2pcs bay leaves
- 1pcs anise
- 1/2tbsp Sichuan peppercorn
- 1/2tbsp white pepper seeds
- 1200ml water
- 60ml cooking wine / shaoxing wine
- 3pcs chicken drumstick
- 1tbsp salt
- 1tbsp sugar
- Then take out the carrot and radish.
- Add 2 tomatoes (big cut)
- Using sauté mode in the pressure cooker and cook for 15-20 minutes
- Add 300ml water if needed. Taste as per your preference.
- When it's ready, take out the beef and remove all the ingredients. We want clear broth soup.
- You can eat as soup or noodle sooup.
Comments