Braised Beef Brisket with Double Mushrooms

Overview

Beef is my favorite. Paired with mushrooms to enrich the taste and increase nutrition, the soup is great with rice and noodles.

Cut the beef into 2-3cm pieces, it doesn’t matter whether it is fat or ribbed
Add a small amount of cooking wine to cold water, add beef, then turn on the heat, boil until boiling, remove, rinse and dry
Cut the onion into cubes, slice the ginger, put the peppercorns, star anise, cinnamon and grass fruits into the seasoning ball
Add a little oil to the wok (you can add a little more if the beef is lean), heat it up, add onions and ginger and stir-fry for a few times
Add the beef and continue to stir-fry until the water vapor is almost gone
Add a small spoonful of white sugar, a large spoonful each of light soy sauce and dark soy sauce (1:1), then add two mushrooms and stir-fry evenly
Place the seasoning balls in the pressure cooker and add about 300 ml of water
Pour the meat and mushrooms into the pressure cooker, close the lid and turn on the heat. Turn off the heat after 12 minutes of lifting the air valve (about 30-40 minutes for an ordinary pressure cooker)
After exhausting the air, open the lid and turn on medium heat. Add appropriate amount of salt and a spoonful of oyster sauce. Reduce the soup until it is slightly thick. Add chopped green onion and serve
Just install a plate. I made wide noodles and prepared them to be dipped in soup, so I set out a big plate.