1. The sirloin is blanched with cold water to blanch the foam and blood.
2. Rinse the sirloin with warm water when the water is boiled.
3. Carrots and coriander are cleaned; other auxiliary materials are wrapped with gauze.
4. Put the sirloin in a casserole, add enough boiling water, put in the accessory bag, add all the seasonings, and bring to a boil.
5. After the high heat is boiled, add the carrots cut with a hob and simmer for more than an hour and a half on low heat.
6. After an hour and a half, the casserole is simmered, and the pot is ready.
7. Sprinkle chopped green onion and coriander, and a pot of steaming, fragrant beef broth is simmered.
Tips:Beef broth can be stewed in a pressure cooker, but there is always no taste like slow stewing in a casserole.
