√ The first stage ◇ Roasted and then stewed to produce aroma and stewed in the soup together ◇ Roast and color before stewing, which can save stewing time √ The second stage ◇ Uncover the lid for the first hour, speed up the stewing and bring to a boil ◇ Cover the lid for the second hour to prevent the surface of the sirloin from being air-dried and over-burned ◇ Take it out and cover it for 30 minutes to help soften the taste √ The third stage ◇ Collect the juice on high heat, remove the sirloin, and make the soup separately ◇ Without the lid, the high temperature accelerates the juice collection and shortens the time