I brined beef in a pressure cooker, but why did the beef fall apart? It doesn't taste good and turns into shredded meat? What's going on here?

Maybe it's too long, or the beef itself has a problem, try the following practices:

Pressure cooker simple version of marinated beef

Raw materials:

Beef key meat, green onions, ginger, star anise, cinnamon, cumin, rock sugar, dried red chili peppers, dried hawthorn slices.

Seasoning:

Salt, cooking wine, light soy sauce, dark soy sauce.

Practice:

1, rinse the beef, cut large pieces of soaked in cool water for 1 hour, in the middle of the water for 1 time;

2, beef and cool water together in a pot, high heat boil;

3, 10 minutes later, fish out the beef, rinse the surface of the floating foam;

4, beef and all the seasoning (rinse) together in a pot, high heat boil!

5, add cooking wine, salt, soy sauce and old soy sauce, cover and cook over high heat;

6, on the gas and then turn to low heat and continue to pressure for 25 minutes, turn off the fire, cool naturally;

7, the beef is immersed in the marinade, eaten as you go.