1. Wash the fresh beef and cut into small pieces, soak in cold water for about 1 hour. Change the water frequently and soak in bleeding water.
2. The green onion and ginger were peeled, washed, and cut into sections. Other seasonings can be added according to your preference. I only used the pepper aniseed.
3. Marinate the beef cubes with cooking wine and light soy sauce with a little starch, so that the meat is not only delicious, but also very tender.
4. Soak the tomatoes in light brine for ten minutes, wash and cut into pieces for later use.
5. Add the right amount of oil to the wok and saute all the seasonings.
6. Add beef cubes and stir fry until the color changes.
7. Add tomatoes and stir fry.
8. To save time, you can put all the ingredients into the electric pressure cooker, add an appropriate amount of water, set the cooking gear, and start the switch. If you have time to stew in an iron pot, it’s better, but it takes longer.
9. The electric pressure cooker is automatically completed. After the air is automatically deflated, open the lid, and the beef persimmon soup is ready. Add salt and light soy sauce to taste.
10. Out of the pot. Sprinkling some coriander and tomato slices looks more appetizing. There is no coriander at home, the tomatoes are stewed, the visual effect is average, the taste is not bad at all, the beef is soft and rotten, the soup is refreshing, and the beef and tomato soup is more nutritious.
