1. Raw material diagram. Shred beef, sliced tofu, onion, mushrooms, and cut tomatoes (I put too much tomato in the soup until the end will have astringency, you can put a little bit), mince chives.
2. Put a small amount of oil in the pot, add onions and saute.
3. Fry the shredded beef a few times and add a little cooking wine.
4. Put the mushrooms and continue to fry.
5. Stir-fry with tomatoes.
6. Add tofu and stir fry a few times.
7. Add a spoonful of Korean soybean paste and use a spoon to melt it.
8. Add rice water (I am not too strong because of the lack of rice) without the ingredients, and heat for 10 minutes on medium and low heat.
9. Finally, pick out the tomato skins that have naturally peeled off after being ripe, and add some chives.
