1. After the beef tendon is soaked in bleeding water (this can be repeated 2-3 times, but the blood should not be soaked completely), remove the meat membrane and cut 2-3cm pieces.
2. Finely chop garlic. Wash the mushrooms and remove the mushroom legs and slice them. Cut small onions into 1/4 pieces (cut large onions into strips). Peel the tomatoes and break them into pieces. Cut potatoes into pieces with a hob.
3. Prepare spices. (Italian spices can be mixed with spices as shown in the picture.) (Use a bowl of hot water to melt half a chicken broth-flavored soup treasure as a stock)
4. Heat the pan, add some cooking oil (butter is best), and cook until it's ripe. Add beef, a spoonful of salt, and half a spoon of black pepper and fry until slightly browned on both sides. Add onion, minced garlic, and mushrooms, and continue to fry for 3 minutes to make the onion translucent.
5. Add 2 tablespoons of tomato sauce and stir fry for a minute and a half.
6. Add crushed tomatoes and stir well, add all the broth and appropriate amount of water to 2/3 pot capacity, add all the cardamom, cumin, bay leaves, red pepper powder, dried chili powder, star anise in the auxiliary ingredients. Cover the lid, turn to a low heat, and simmer for 30 minutes.
7. Add the potato pieces and continue to simmer for 30 minutes.
8. Cut the bell pepper into shreds, put it in the pot, and simmer for 20 minutes before it is out of the pot (you can add another salt according to the saltiness before out of the pot).
Tips:1. The beef does not need to be blanched. Frying bloody beef can keep the beef juices intact and keep it from getting old.
2. The potatoes are added to thicken the soup.
3. The steps before adding water can be completed in the frying pan and then transferred to the stewing pan to prevent the beef from leaking water due to insufficient temperature during the frying process.
