Ingredients: 800 grams of cow hind legs, beef bones (if they can be cut into small pieces), carrot slices, onion slices and onions.

Fragrant leaves, black pepper, black pepper, salt, apple vinegar.

Exercise: 1 Stew: Wash beef and beef bones, add enough water to the soup pot, add fragrant leaves, black pepper and onion slices after the water boils, add two spoonfuls of apple vinegar, and continuously scoop up floating foam and oil soup, stew for at least 3 hours with low fire, and add carrot slices for the last half hour, and stew without salt.

2. Cut the meat: take out the cooked beef, cool it and cut it into thin slices (the beef just out of the pot is easy to chop).

3. Seasoning: put oil in the pot, stir-fry the onion, heat the container, stack the beef bones, scalded beef slices and cooked carrot slices in turn, cook the salty beef soup in a small pot, filter, pour it on the packaged materials while it is hot, pour in the fried onion pieces, and sprinkle some salt and black pepper for hot food. The original dish was seasoned with European chives and horseradish.

Gourmet: Australian cuisine-Since Australia promulgated the open immigration policy, a large number of people have emigrated to other nationalities, and China people have also gone to many places. In this way, China immigrants have had a far-reaching impact on Australian food culture.