2. Prepare a soup pot, enlarge half a pot of water, put the beef into the pot with cold water, and boil it on high fire;

3. Switch to low fire, use a spoon to float foam, and simmer for 3 hours;

4. Wash vegetables one by one, 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;

5. After the beef soup is boiled for 3 hours, take a large wok, heat it, and add 100g oil and cream;

6. After the oil is hot, add the potato pieces, stir-fry and add the sausage;

7. Stir-fry, then add other vegetables, then add tomato sauce and tomato sauce, add a spoonful of refined salt, stir-fry for one or two minutes, then put it all into the beef soup pot while it is hot and continue to simmer the soup;

8. Wash the wok, dry it, bake it with a small torch, put the flour into the wok, stir it repeatedly until the flour is hot, and put it into the soup when it is slightly yellow, and stir it evenly with a large spoon;

9. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.