In a large sauce pan, saut sliced Ginger and all dry spices in a tablespoon of olive oil for 20 seconds until aromatic. Pour in about 4 cups of boiling water to release all essential oils from the spices. Add 3 stalks of green Onion. Bring it to a rolling boil.
Trim off big fatty pieces from the beef and cut into 1 1/2 lb per piece. Place them in a pressure cooker.
Pour the herbs and spices infused hot water onto beef. Add shaoxin wine. Fill up the the pressure cooker until the liquid cover the meat but be careful not to overfill your pressure cooker according to the manual. Set in high pressure and cook 40 minutes. Quick release the pressure to stop cooking by putting the pressure cooker under cold running tap water for a few seconds until you hear the release of the pressure and the pressure button drop down.
Soak dry shiitake mushroom in cold water ahead of time.
Transfer the whole pot of beef broth into a large wok. Dice the beef into bite size, about 1/2 inch cubes. Add them into the wok
Dice carrots into similar size to beef cubes and cut mushroom into 4 pieces. Add these veggies into the wok.
Add a whole package of fried tofu puff.
Add soy sauce and sugar. On high heat, cook until the juice reduce to half.
Prepare a sweet potatoes starch water by mixing 2 Tsp of starch into 1/2 cup of water. Pour into the wok to thicken the juice. Decorate with cilantro and green Onion.
