A can of spaghetti sauce, 4 pieces of Achyranthes bidentata, 1 large beef soup, 1 onion, 50g of unsalted butter, 1 tbsp of olive oil,

Appropriate amount of salt and chopped black pepper.

working methods

1

Preheat the oven to 150 C/300 F, thaw and dry Achyranthes bidentata. Sprinkle salt and black pepper evenly on both sides, sprinkle a thin layer of flour, pick it up and shake it off.

2

Heat 30g butter and 1 tbsp olive oil in a pan, and fry beef on both sides until caramel color. Stir-fry and remove for later use.

three

Stir-fry onions with the remaining butter in the pot, not all the time, otherwise it will not be easy to color. Stir-fry the onion until it is caramel.

four

Pour a can of spaghetti sauce and stir fry together, scrape off the caramel cake at the bottom of the pot, and stir fry until the water evaporates about 1/2 and has a strong tomato sweetness, about 10 minute.

five

Add the broth and Achyranthes bidentata, and bring to a boil.

six

Put the whole pot in the oven, heat it up and down150 c/300 f, and bake it 1.5 to 2 hours.

seven

After confirming that chopsticks are inserted into Achyranthes bidentata, you can take out the pendulum plate. Pour the remaining sauce into the pot, sprinkle with some roasted almond slices and fresh parsley or basil, and you're done. Good luck!