1. The sirloin is first soaked in bleeding water with pepper and water
2. Boil water in a pot, remove the blood foam and drain the water
3. Prepared ingredients
4. Put butter in the pan
5. Saute ginger slices, add onion and sirloin and stir fry
6. Add a little sake (preferably brandy), saute the bay leaves and white pepper until fragrant, add an appropriate amount of broth. My house uses water and thick soup to start simmering if there is no broth.
7. Stew the sirloin until crisp, I saved time and pressed it with an electric pressure cooker for 20 minutes
8. Pressed sirloin is reproduced. Pour back into the pot, add carrots, mushrooms and potato wedges, simmer until they are soft, add some salt to taste
9. Take out the beef brisket and potatoes and put them in a jar for later use. Reserve the beef broth
10. Put the right amount of butter and flour in the pan and stir well
11. Add tomato sauce, Shanghai hot soy sauce, red wine (the sake I added), sugar, white pepper and the remaining beef broth and cook until there are no small gnocchi
12. Put the cooked soup in a jar and sprinkle with chopped parsley
13. Cover with a layer of meringue and brush with egg wash, the original flavour cake for my lazy method
14. Put it in the oven at 180 degrees and bake for 8-10 minutes.
15. Open the can! good to eat
Tips:Use sirloin to make the taste better, the ingredients should be complete!
