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Ingredients: 1500g beef brisket, 500g carrots

Seasoning: 20 grams of delicious fresh brocade light soy sauce, 10 grams of Chubang premium dark soy sauce, 8 grams of Chubang fresh chicken powder, 5 grams of pepper, 30 grams of Chubang chicken juice, 4 grams of white sugar, Chubang onion and ginger cooking wine 5 grams, 3 grams of green onion and ginger water

Production Method:

1. Cut the beef brisket into 2cm square pieces, cut the carrots into hob pieces and set aside;

2. Rinse the blood from the beef brisket and take it out, add Chubang chicken juice, 20 grams of Chubang’s delicious fresh light soy sauce, Chubang’s premium dark soy sauce, Chubang’s fresh chicken powder, pepper, and sugar and mix well;

3. Take the pressure cooker, put the carrots at the bottom, then add the marinated beef brisket, sprinkle an appropriate amount of Chubang onion and ginger cooking wine, onion and ginger water (don’t control the water of the beef to be too dry to prevent insufficient water during the pressure cooker) ), after starting the steam, turn off the heat for 25 minutes and let the air deflate naturally;

4. Pour the carrots and beef brisket into another pot, remove the floating oil, thicken the soup and serve on a plate.