White-cut beef

A fresh beef shank.

Put cold water in the pot, pour in cooking wine, add green onions and ginger, and bring to a boil over high heat.

After blanching, remove it, rinse clean, and put it into the electric pressure cooker.

Add bay leaves, ginger, and salt, and press the beef and mutton button.

The key to this dish is the seasoning sauce: minced scallions, minced garlic, minced cilantro, white sesame seeds, sugar, light soy sauce, sesame oil, peanut oil, and a spoonful of the original soup. If you like it spicy, you can add some chili peppers.

After the beef stew is done, take it out to cool, ice packs can be used to help lower the temperature.

After cooling, slice and plate it. The thinner the slices, the better they taste with the sauce. Mine were thick, probably because the knife wasn’t good, or the meat hadn’t cooled properly. Anyway, it’s not that my knife skills are bad, haha.