20 minutes on low heat after steaming up.Step 2. Cut the tomatoes and onions into pieces, cut mushrooms into small chunks, and set aside.Step 3. After the beef is cooked in the pressure cooker, remove it and start another pot with a little oil, add onion slices to sauté until fragrant, then add tomato chunks, stir-fry, and place the beef shank back in along with broth enough to cover the meat.Step 4. Add mushrooms,Tomato sauceAdd a small amount of salt, bring to a boil over high heat, then simmer for 40 minutes on low heat.Step 5. Garnish with coriander before serving!

TipsSnow peas and Laoganma sauce both have a salty taste, so reduce the salt accordingly.Cut the chicken into pieces, set aside;

3. After pressing the beef to release the air, heat another pot with a little oil, add sliced onions and stir-fry until fragrant, then add tomatoes and stir-fry until they are fragrant before adding the beef brisket slices, pour in the stock to cover the beef;

4. Add mushrooms,ketchupand add a little salt,slowly simmeruntil it comes to a boil, then reduce heat and simmer for 40 minutes;

5. Sprinkle with coriander before serving!Chivesare added.