1. A piece of sirloin is about 500 grams, soak in clean water for about 3 hours to remove the blood, and change the water several times during the period. Wash the soaked sirloin with warm water and cut into large pieces
2. Cut beef brisket pieces, blanch in a pot under cold water to remove blood foam
3. Use a spoon to remove the blood foam and blanch the water for about 5 minutes
4. Remove and drain the water and put it in a container for later use
5. Peel off the skins of green onions and ginger, clean and cut into green onions, ginger slices, star anise, pepper, and bay leaves, rinse and prepare.
6. Add a little peanut oil and a teaspoon of sugar to a hot pan. Stir-fry on medium-low heat until it turns dark red. When frying the sugar color, be sure to stir frequently to prevent the frying from affecting the taste of the dish.
7. After the sugar color is fried, pour in the blanched sirloin and stir fry evenly, so that the sirloin is covered with sugar color, add the green onion, ginger, star anise, pepper, and savory leaves until fragrant
8. Add cooking wine, light soy sauce, balsamic vinegar and stir fry evenly
9. Add a small amount of water to boil
10. Add appropriate amount of water to the casserole in advance to heat up, transfer the fried sirloin into the casserole, boil the froth again, cover the pot and simmer for 1 hour
11. One carrot and two potatoes, cleaned, peeled off the skin, and cut into hob pieces respectively
12. Two matsutake mushrooms are washed and cleaned and cut into thick slices for later use
13. One hour later, add some salt to taste
14. Add carrots and potato wedges to a medium heat and simmer for about 20 minutes
15. Stew until the soup is thick, add matsutake mushroom slices and simmer for about 5 minutes, then turn off the heat
16. Stir gently
17. Put it in the soup plate and start enjoying the delicious food!
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