Luo Songtang production steps: 1. Cut the beef into small pieces of about 1 cubic decimeter. 2. Take half of carrots and white onions and slice them. Prepare a pot in advance, turn on medium heat, add the carrots and white onions that have just been cut, and stir-fry slightly. There is no problem with a little paste. The important thing is that there is some burning smell. 3. Cut a small piece of beef and mutton into small pieces, put it in a pot with cold water, cover it and boil it, skim off the floating foam, then add the carrots and white onions that have just been fried and covered, and stew for another two hours on medium heat. After two hours, I can see that the color of the juice is quite attractive. I took out the vegetables I just put in and put the juice aside for later use.

5. Next, peel the tomatoes, draw a cross on the surface of the tomatoes, put the tomatoes in hot water, cover them and stew for 2 minutes. Then take it out, pour it into cold water, cool it and peel it, and then cut the tomatoes into pieces. 6. Chop the remaining white onion, cut the carrot into pieces, cut the potato into pieces, shred the cabbage, cut the lettuce into pieces, leave some celery leaves, cut the sausage into pieces, pat the garlic first and then chop it. 7. Boil the oil, add less vegetable oil, add 5g unsalted butter by the way, and stir fry all the time. Then add white onion and carrot and stir fry until the carrot becomes loose. Add the freshly cut tomatoes and stir fry until the tomatoes become slurry. 8. Put a tablespoon of tomato sauce, then add some mutton soup, put beef and mutton behind it, cover it, and stew over medium heat 10min.

9. Add sausage, potatoes, garlic, bay leaves, cabbage and lettuce. Because I can't find laurel leaves here, I'd better use laurel leaves instead of ginger and mix well. 10. Then put the finishing touch on the essence, pour in proper amount of whisky, add 3~5g of sugar, cover, and stew for about 30 minutes on medium heat. 1 1 later. For 30 minutes, everyone put the freshly steamed beef and mutton in and add 5g of salt. There will be a little more here, because the soup will taste better and there will be appropriate white pepper. Stir well and then turn off the heat. 12. Put the processed Luo Songtang into a better-looking container, and finally decorate it with a proper amount of sour cream and some small vegetables. I choose celery leaves as the vegetables and fruits here, and you can also choose your favorite vegetables that can be eaten raw. There are many ways to make Luo Songtang. I make Luo Songtang in a more German style, which will taste harder. Toast is really extreme.