Cooking Steps

1. 

   Step1:Wash the niuwagou, put it into a 20 cm high-pressure pot, add some ginger, two shallots (knot beating) and some pepper, flood the beef with water, cover and open fire, add high-pressure valve and simmer for 40 minutes after pressure is applied, remove the beef after pressure reduction, and change the knife to flake after coolin

2. 

   Step2:Cut the cleaned cabbage into large pieces, peeled potatoes and carrots into thick slices, cut all the onions into two pieces and then shred them. Open the canned ketchup with a can knife for standby

3. 

   Step3:Remove the ginger, shallot and pepper from the beef soup. When the soup is boiled, put in the potatoes and carrots for 10 minutes, then add the cabbage. When it's cooked, add salt and monosodium glutamate. Adjust the salt level, change the heat to a small fire, add the cooking vegetable oil into the frying pan, and then put in the onion until fragrant, Stir fry the ketchup in the pot until it's boiled and the color is darker. Mix well in the soup and make i