Ingredients: 400g beef brisket, 50g carrot, 50g onion, 50g potato, proper amount of olive oil, 3g salt, red wine 1 50ml, tomato sauce15g, 5g black pepper, 3 laurel leaves, 3 onion1root and 3 ginger.

Exercise:

1. Cut the beef brisket, blanch it in boiling water, and then remove the blood.

2. Prepare the pressure cooker, add the cooked brisket, add the bay leaves, and simmer for 15 minutes.

3. Immediately transfer the position, turn on the gas stove, put it in a wok, add olive oil, and heat the oil to 70% maturity.

4. Pour in the pre-cut onion, carrot and potato pieces and stir fry quickly for a while.

At this time, I found that the pressure cooker was ok. I immediately opened the lid and added the burdock and thick juice in the pot to the wok.

6. Add black pepper and tomato sauce. Stir well and add some salt to taste. It's okay to think that you like salt.

7. Then pour the red wine, slowly, without pouring a bottle. Stir the brisket while pouring the red wine. You can also pour a proper amount of red wine and turn over the pot to let the brisket absorb the red wine evenly.

8. After the fire boils, turn to low heat and simmer until the soup thickens. When the juice is finished, you can turn off the heat and cook.