Beef brisket 200 grams

Lin Qiu sausage 200g.

20 grams of butter

Garlic 4 cloves

A small piece of ginger

Half an onion

Cabbage 1/5

Carrot half root

Tomatoes 1

2 celery

Merlin ketchup 1 can

Luo Songtang's ancestral business is in old Shanghai?

Cut the beef brisket into pieces and add a little blanched rice wine.

Blanch the beef brisket with ginger slices and simmer in cold water for an hour and a half.

Add two tablespoons of flour to a hot pot and stir-fry until slightly yellow. Add cold water to the pot and stir into batter for later use.

Cut all kinds of vegetables and meat into pieces for later use.

Add a tablespoon of cooking oil to a hot pot, add butter to the pot and simmer over low heat.

Add onion and garlic and stir-fry until fragrant.

Add onion and stir-fry until transparent. When the flavor is strong, add carrots, tomatoes (peeled), sausages, celery and Chinese cabbage and stir fry in turn.

Stir-fry the soup of ingredients, then pour it into the beef brisket soup and simmer for 2 hours.

Add tomato sauce, salt and sugar to taste and slowly stir the batter into the soup. When the soup is thick, turn off the heat and sprinkle a little black pepper.

A bowl of fragrant, sweet and sour Luo Songtang fever!

skill

When cooking oil, you can add the fat oil removed from the brisket, which is more fragrant and original. It is said that beef brisket is equally delicious with oxtail.