The burdock is cut into 3CM long and 2CM wide block. Boil the boiled water in the pot for 3 minutes, pick up and rinse.
Cut the celery into sections, cut the onions, peel the tomatoes, and peel the carrots.
Heat 1/2 tbsp of oil in the pot, add sirloin, 1/2 tsp of fine salt and stir fry for 2 minutes with medium and small heat.
Add celery, stir-fry the onion
Add carrots and peeled tomato pieces and stir well
Refill the water with about 600ml, only the amount of material. Add another 1/2 tsp of salt, and all other seasonings, and turn to high heat.
It is best to transfer the soup and ingredients to a deep pot and simmer for about 60 minutes on low heat.
To the half of the soup, you can easily insert the meat pieces with chopsticks and season with 1/2 tsp of chicken.
1. To make this dish, you must master the ratio of meat and vegetables. The meat is twice the amount of vegetables. If there is too little meat, the soup will be meatless. 2. Ketchup must not be less, Lee Kum Kee is about to put half a bottle, put the ketchup naturally, do not put sugar, in order to combine its sour taste. 3. The characteristics of this dish are salty, sweet, sour, and the taste should be balanced, so the amount of seasoning should be well grasped.