1. Soak the black beans half an hour in advance to soften
2. Potato slices on hob
3. Tomato hob block
4. Fresh sirloin cut into small pieces
5. Flies the water to the blood and remove it.
6. Wash with warm water
7. Fish out
8. Reduce oil, diced shallots, sliced ginger, and garlic until fragrant
9. Wash the meat and put it in, remove the fishy cooking wine, add a spoonful of Northeast miso to taste, and stir-fry
10. Pour the soaked black beans and water into the wok
11. Stew for a while, when the soup is almost dry, take it out and pour it into a casserole
12. Add water not more than 2 inches, add dried hawthorn
13. Shiitake mushrooms added
14. Simmer in a low heat for about an hour, add potato cubes, tomato cubes, appropriate amount of salt, and simmer over high heat.
15. Sprinkle with cilantro to increase the fragrance, and a bowl of sour, fragrant, warm beef broth is made.
