Beef brisket, cabbage, carrots, onions, celery, mushrooms.

working methods

(1) Boil a pot of water, put the chopped beef brisket in the pot for a minute or two, and take out the blood powder.

(2) Put the beef in a clean saucepan, add enough cold water to completely avoid the meat, add the fragrant leaves and ginger slices, and boil it over medium heat.

? Skim off the foam and stew for about 45 minutes.

(3) When stewing beef, diced onion, sliced mushroom, diced celery, diced carrot and shredded Chinese cabbage.

(4) Take a wok, add a piece of butter and a little olive oil and heat until it melts.

(5) Add onion and stir-fry until fragrant.

(6) Add carrots and stir-fry until soft, then add shredded Chinese cabbage, diced celery and sliced mushrooms.

(7) When cooking, the brisket has been stewed for almost 40 minutes. Take out the brisket, and take out the fragrant leaves and ginger slices together.

(8) Pour the soft fried vegetables into the beef soup pot.

(9) Dice beef and pour it back into the pot.

(10) After adding tomato sauce, continue to simmer for about 1.5 hours, and add a little salt and a little soy sauce to refresh according to taste.

(1 1) If there are herbs, fresh or dried herbs, such as basil, put some herbs in the soup after cooking, and it will taste better.