Borscht
1.
Cut the beef into chunks, stir-fry with cooking wine and dark soy sauce for later use.
2.
Cut tomatoes, potatoes, and carrots into small pieces.
3.
Pour olive oil into the pan, heat up the pan, pour tomatoes, potatoes, carrots and stir fry, add salt, and stir fry together with fresh June and oyster sauce.
4.
Add beef cubes and stir fry together.
5.
Add an appropriate amount of water. When the water is boiled, turn to low heat and simmer until the potatoes are tender.
6.
Rinse the cabbage and tear it into pieces.
7.
Add the cabbage to the pot, put a handful of goji berries, add the tomato sauce and pepper, turn to high heat and cook together.
8.
The borscht can be taken out of the pot when the soup is thick.
Tips:
It is better to add cabbage at the end, it is not easy to rot, and it is more delicious.
Wolfberry is for more nutrition, you can also leave it alone. According to personal taste.