ingredients: 4g of beef brisket, 5g of carrot, 5g of onion, 5g of potato, proper amount of olive oil, 3g of salt, 15ml of red wine, 15g of tomato sauce, 5g of black pepper, 3 pieces of laurel leaf, 1 piece of onion and 3 pieces of ginger.

Exercise:

1. Cut the beef brisket into pieces, blanch it in boiling water, and then drain the blood.

2. prepare a pressure cooker, put the boiled brisket, add 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 7% maturity.

4. Pour in the chopped onions, carrots and potatoes, and stir-fry quickly for a while.

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

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

7. then pour the red wine, slowly, instead of pouring a bottle, stir the beef brisket while pouring the red wine, or pour a proper amount of red wine and turn the pot to let the beef brisket absorb the red wine evenly.

8. When the fire boils, turn to low fire and stew slowly until the soup becomes thick. When the juice is finished, you can turn off the fire and cook.