Borscht
1.
Prepare the seasoning
2.
Wash beef tendon after soaking in clean blood water, wash tomatoes, potatoes, cabbage and onions
3.
Boil the beef in a pot under cold water first, then pick it up and wash it
4.
Put the tomatoes in boiling water and scald them to remove the skin
5.
Cut the beef, onion, cabbage, tomato and potato separately
6.
Hot pot pour oil
7.
Heat the oil for 7 minutes, pour into the potatoes, stir-fry evenly, add 2 grams of salt, stir-fry to change the color, and serve.
8.
Then add sliced ginger, shallots and star anise to burst the fragrance
9.
Pour in beef and stir fry until fragrant
10.
Add rice wine
11.
First add the tomatoes and stir-fry until the tomatoes are all discolored
12.
Then pour the beef cabbage and onion and stir fry to get the flavor
13.
After adding boiling water, bring to a boil on high heat, cover, turn to low heat and simmer for about 1 hour
14.
Then add the potatoes to the high heat and boil, then turn to the medium heat to cook the potatoes until they are soft
15.
Try the taste, add salt to taste, turn off the heat and cook out
16.
Both hot and cold
Tips:
1. Add salt to the potatoes first and then add them at the end to make the potatoes more delicious and not boiled.
2. The tomato must be well-ripe, peeled to make the soup better
3. The tastes of each family are different, adjust by yourself
