Ingredients preparation

500g steak, 480g large cuttlefish, a little soaked beans, two bean skins, a large onion, a section of white radish, a few bay leaves, A little red pepper, a piece of ginger, a little coriander, a 750 ml bottle of dry red wine, three tablespoons of oyster sauce, and one tablespoon of sugar

Preparation steps

1. Take the steak out of the freezer. There is no need to defrost, just put it into the pot, turn on medium-low heat, cover the lid, and it will melt completely in just 20 to 30 minutes. Pour off the blood and put the steak on a plate first.

2. Wash the bay leaves, onions and ginger, cut the onions into shreds and slice the ginger. Heat the oil in the pan, first add half of the onion shreds and stir-fry for a few times, then add the ginger slices and stir-fry for a few times. Pour in the steak, Stir-fry for a few times, add red wine to cover the steak; add bay leaves, bring to a boil, place in a casserole, and simmer over low heat.

3. Wash and cut the large cuttlefish; prepare the bean paste and bean skin.

4. After an hour, add oyster sauce and sugar. Add half a shredded onion, add all the remaining red wine, and simmer for another 20 minutes. Cut the white radish into shreds (not too thin).

5. Boil water in a pot, pour the shredded white radish into the blanching water, pick it up after two minutes, put it in a small hot pot, pour the stewed steak on the shredded white radish, and cut it into pieces. Just put the good red pepper on top of the soup.