1. 1. Wash beef and cut into large slices. Put it in a Lockbox box, add a little cooking wine, black pepper, sugar, and soy sauce, put it in the refrigerator for more than 1 hour to marinate it.
2. 2. Cut onion rings, slice garlic, squeeze out a small amount of juice from lemon and set aside. (The amount of lemon juice depends on your own taste and the sweetness of the red wine)
3. 3. Heat the pan, add olive oil or general salad oil. Fry the onion rings on the pan until slightly yellowed, then put on a plate and set aside.
4. 4. Take out the steak, fry on the pan until the color changes, add red wine, spices, a little black pepper, and lemon juice. If the red wine has low sweetness, add appropriate amount of sugar. Turn to low heat and simmer for an hour until tasty.
5. 5. Collect the juice over high heat, put it on a plate, add a little water and starch to thicken the soup, pour it on the beef, slice the lemon and garnish it before serving.
Tips:1. Red wine is one of the most widely used ingredients in French cuisine. The original recipe uses French Burgundy red wine, seasoned with fragrant and chopped flavors, and is stewed with chicken broth.
2. Because a small amount of soy sauce is added during the marinating process, no salt is added during the whole process. If the saltiness is not enough, add a little after the beef is simmered until soft.
3. The longer the marinating time, the better.
