1. Prepare a box of brisket. I bought a thin piece of beef brisket, which was slightly soaked in blood.

2. Slice beef, add 3 tablespoons soy sauce and 1 tablespoon salad oil and mix well for later use.

3. Cut the shallots into sections, put the marinated beef into a boiling pot, and add the shallots and ginger.

4. Add appropriate amount of water to beef, stew for 30 minutes, or stew in pressure cooker for about 5 minutes, and cut Pleurotus eryngii into strips.

5. Put 1 tbsp salad oil, saute ginger slices and garlic cloves in the pot, add Pleurotus eryngii and stir fry.

6. Add the cooked beef and the remaining soup, cover and stew for a while.

7. After Pleurotus eryngii absorbs enough beef soup, pour in the sauce (see the material details in the above picture) and then add the water starch.

8. Heat the fire until the soup thickens. Sprinkle chopped green onion before cooking.