1. Braised beef in a pot under cold water
2.
Wash the blanched beef with warm water, put it in an electric pressure cooker, add an star anise, half a scallion, a small slice of ginger, a spoonful of cooking wine, add about half of the beef to water, pressure cooker for 20 minutes.
At this time, change the knife to other ingredients, slice onions, cut carrots into hob blocks, and cut into blocks for booze.
Put oil in the wok, add onion and saute until fragrant
3. Add carrots and stir fry for a while, add tomatoes and stir fry, add a spoonful of tomato paste and fry until the tomatoes come out of red soup
4. Pour the pressed sirloin in a pressure cooker, pick out the green onions from the pot, and pour the rest into the wok together with the soup and meat. Add 300 ml of red wine
5.
Add two spoons of oil, boil on high heat, simmer for half an hour on low heat, and add salt as appropriate five minutes before it is out of the pot. I add a small spoon and cover and continue to cook.
To explain here, if you don't like the soup to be too dry, then cover and continue to cook. If you want the soup to be sticky, open the lid and cook for 5-10 minutes.
Add more than half of the basil leaves before serving, add dried basil if there is no fresh one, or leave it alone if there is no fresh one. You can also replace it with coriander.
6. Grind some black pepper powder according to your own taste, add a small spoonful of beef powder, mix well, and sprinkle with the remaining basil leaves for garnish.
Tips:The wine used here is home-brewed and has high sweetness. Please add sugar according to the sweetness of the wine you use.
