Ingredients:400g of beef brisket, 50g of carrots, 50g of onions, 50g of potatoes, olive oil to taste, 3g of salt, 150ml of red wine, 15g of tomato paste, 5g of black pepper, 3 bay leaves, 1 slice of onion, 3 slices of ginger.

Exercise:

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

2. Prepare a pressure cooker, put the blanched beef brisket, add bay leaves, adjust and simmer on low heat for 15 minutes.

3. Immediately transfer the location, turn on the gas stove, put a frying pan, add olive oil, and heat the oil to 70% maturity.

4. Pour in the pre-cut onions, carrots and potato cubes and stir-fry quickly over high heat for a while.

5. At this time I found that the pressure cooker is no problem, immediately open the lid, the burdock and the pot of thick juice added to the frying pan.

6. Add black pepper and tomato paste. Stir fry evenly, add some salt to taste. It's okay if you feel you like it salty.

7. Then pour red wine, pour slowly, do not pour a bottle, pour red wine while stirring the brisket, you can also pour the right amount of red wine, turn the pot, so that the brisket is heated evenly absorbed red wine.

8. Large fire boil, turn to small fire, slowly simmer until the soup thickens. When the juice is finished, you can turn off the fire and take out the pot.