Beef Brisket and Persimmon Soup
by White fat 520
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut beef into pieces, mince green onion, ginger and garlic.
2. Cut carrots into pieces with a hob and cut persimmons into small pieces.
3. The beef is blanched in water for two minutes to remove the blood. (You can add two slices of ginger and some cooking wine to get rid of fishy). Put it in a pressure cooker and press for about 15 minutes.
4. When the oil is hot, add the onion, ginger, and garlic until fragrant, then add beef and carrots and stir fry. Then pour in the persimmons, stir-fry and add some salt, dark soy sauce, and tomato sauce. If the amount of persimmon is sufficient, there is no need to add water or a small amount of water.
5. Simmer on low heat until the carrots are cooked and ready to serve.
