Prepare the ingredients and cut the brisket into pieces. Boil water, put the brisket into the pot blanching (home no ginger, with the cooking wine to fishy), the pot into the right amount of cooking wine. Remove the brisket when it changes color
Put star anise, cassia bark, Chinese prickly ash, dry chili, chao tian jiao to wait. Heat the pan with cold oil until fragrant. Put the blanched brisket into the pan and cook for about 1 minute. Add light soy sauce, cooking wine, dark soy sauce and water to the brisket. Put it in a pressure cooker and let it sit for about 15 minutes. (be sure to pay close attention to the period, according to the amount of water in the pot, the time will be different, be careful not to dry the pot)
Peel and cut the huaishan mountains. (remember to put it in cold water when you use it, otherwise it will get dark). Remove from the skillet, add the oil, the bell pepper, and the huaishan mountain and stir-fry for 2 minutes. Remove the brisket from the pressure cooker and put it into the wok. Add water and simmer until huaishan is cooked. During the choice of taste add some light soy sauce, huaishan to mention the taste.