material

Material: 800g of beef (hind legs),

Accessories: onion (white skin) 75g, celery 25g, carrot 120g.

Seasoning: vegetable oil 100g, butter 50g, fragrant leaves 8g, pepper 5g, brandy 10g, tomato sauce 75g, salt 5g and pepper 4g.

working methods

1. Wash beef, cut into pieces, and marinate with salt and pepper for a while;

2. Wash onions and carrots and cut them into pieces;

3. Wash celery and cut into sections;

4. Heat the pot and pour 50 grams of cooking oil. When the oil temperature is 50% hot, add beef pieces and fry until the color is higher;

5. Put the fragrant leaves, pepper granules and beef soup into a saucepan and stew for five times on low heat;

6. Heat the pan, pour 50g of cooking oil, when the oil temperature is 50% hot, add carrots and fry until golden brown, and take them out for later use;

7. Stir-fry the onion until golden brown, add tomato sauce and stir-fry until the oil turns red;

8. Put it into a beef pot that has been cooked until it is seven-cooked, then simmer until it is seven-cooked, and add carrots and celery to cook together;

9. Add salt and brandy to taste.

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