Seasoning: tomato sauce, tomato sauce, pepper, cream, flour, salt, sugar, Tian Tian fresh.

Operation:

1. Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put beef in the pot with cold water, boil it with strong fire, switch to low fire, skim off the foam with a spoon and stew for 3 hours;

2. After washing all kinds of vegetables, change knives respectively, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use;

3. Add oil and cream to the pot, and heat it. First stir-fry the potato pieces, then add sausage, stir-fry other vegetables, then add tomato sauce and tomato sauce, add salt and seasoning, stir-fry for one or two minutes, then put them all into the soup while it is hot, and simmer slowly;

4. Add the flour into the pot and stir fry repeatedly until the flour becomes hot. The color is slightly Huang Shi, put it into the soup while it is hot, and mix well with a spoon. Cook for about 20 minutes, add salt, sugar and pepper.

Remember, the real Luo Songtang feels thick because you put noodles in it.