1. Wash the beef. Soak up the moisture with paper.
2. Cut the onion and red bouillon into small pieces, soak in red wine with the beef for 1 day.
3. Scallions, celery, thyme and bay leaves are tied into a bunch of French vanilla with a string.
4. Bunches of French vanilla are also steeped in red wine.
5. After soaking for 1 day, separate the beef, red wine, herb bunches, onions and red baskets.
6. The red wine boils to let the alcohol evaporate.
7. The beef is cooked on the surface.
8. The onion and red sack are fried in the pan to create a fragrant flavor.
9. Add beef, onion and red bubu to a pot of red wine, and while cooking, filter out impurities floating on the surface until it is clean.
10. After the impurities are strained, add French herb bunches and tomatoes. Bring to a boil and simmer for 2 hours.
11. Take out the cooked beef and set aside. The soup is filtered to remove impurities, leaving only the soup.
12. Wash the mushrooms for garnishing, remove the mushroom heads and cut in half. The red baskets and onions are also cut into the same size. Fry in the pan until the color of the onion becomes transparent.
13. Add the ready-to-use beef and broth, then add beef stock, bring to a boil and simmer for 30 minutes. Season with salt and pepper at the end.
14. Plate. Garnish with Italian celery and add some whipped cream (if you don’t have one, don’t use it).
