Beef Brisket Soup with Mixed Vegetables
1.
Prepare the veal brisket
2.
Prepare mixed vegetables and tomato sauce,
3.
Veal sirloin in a pot under cold water,
4.
Boil for 5 minutes, remove and rinse with warm water.
5.
Take the pressure cooker, add the sirloin, add a proper amount of water,
6.
Add ginger, spring onion, star anise, cinnamon, bay leaf and other seasonings, cook until reaching the upper limit, simmer for 60 minutes on low heat.
7.
Wash potatoes, onions, carrots, wash and cut into pieces, broccoli petals,
8.
Wash the tomatoes, blanch them with boiling water, peel them, and cut into pieces.
9.
Heat oil in a pan, add potatoes and carrots and fry until the surface is wilted, and serve.
10.
Heat the oil in the pan, add the tomatoes and stir-fry until they wilt, turn off the heat.
11.
Take the soup pot, add potatoes, carrots, tomatoes, onions,
12.
Pour the sirloin in the pressure cooker and the soup into the soup pot,
13.
Add pepper, boil on high heat, simmer on low heat for 30 minutes,
14.
Add broccoli and boil for 2 minutes,
15.
Add about 100-150 grams of tomato paste and boil for 5 minutes,
16.
Add salt to taste. If there is too much soup, you can use high heat to collect the juice to make the soup richer.
Tips:
1. This thick soup does not require cooking wine, and it won't be fishy with onions.
2. If you don't have tomato sauce, you can add more tomatoes, stir-fry the juice and boil it as rich as it is.
3. Stir-fry potatoes and carrots first, then boil them more fragrant.
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