Slice mushrooms and chop garlic.

Cut the onion into small pieces.

Cut potatoes into small hobs and mash them into mashed potatoes in a tempering machine.

There is no oil in the dry pan, just fire it and throw the mushroom slices into the wok. Stir-fry the mushrooms slowly until the water comes out, and continue to stir-fry until the fragrance is forced out. After the mushroom fragrance overflows, take it out and put it in an empty container.

Next piece of cream, add onion, stir-fry onion until it is a little transparent and has a soft aroma.

At this time, you can start frying steak at the same time, and the dry pot will burn the pot to a high temperature and smoke. After smoking, throw the steak in and fry the noodles with fire to lock the gravy.

Fry on both sides for about a minute, and you can fry to the extent you want.

When frying steak, be sure to lock the gravy in the fire at first, so that it will be delicious. Whether the fried meat is medium-rare, medium-rare or medium-rare, the outermost skin must be burnt. The difference in maturity is the meat inside, not the outside, so that the steak will be delicious.

Stir-fry the onion until soft and fragrant, then add the minced garlic.

Put onion and garlic aside, add black pepper and stir-fry until fragrant. Stir-fry the black pepper. Mix all the ingredients together and stir-fry several times.

Add the mushrooms just now.

Stir-fry ingredients

Add eight tablespoons of broth and bring to a boil.

Finally, turn off the fire and add the whipped cream, then thicken the mashed potatoes.

Full plate completion