Slice the beef thinly into large pieces. Marinate with 1 teaspoon soy sauce, pepper, and 1/2 cup red wine (120 ml). Cut the pork belly, 2 carrots, and 2 onions into strips about the length of two fingers and medium thickness. Sauté all the carrots, onions, and pork belly with a little seasoning.

Sauté onion and garlic until fragrant, then add the tomato paste. Pour in the chicken broth and bring to a boil. Season with soy sauce and salt to taste. Slice the remaining onions and carrots into rounds or decorative shapes as you like. Add the straw mushrooms, onions, and carrots to the pot and cook until tender. When ready to serve, reheat and add the remaining red wine and some pepper. Serve with bread.