Beef Persimmon Soup
1.
Wash the beef and soak it in clean water for four to five hours. Change the water several times in between to soak the blood until the water is clear. As shown in Figure 1; wash the beef and control the water, and prepare the ingredients and seasonings.
2.
Cut the beef into evenly-sized pieces, peel the tomatoes and cut into pieces, cut the green onion into sections, pat the garlic with a knife, and slice the ginger for later use. Add cold water to the wok and put it in the beef blanching water. After boiling, cook for a while. Boil the blood and remove the beef to control the water. Remember not to overcold water. Do not pour out the water for blanching meat.
3.
Put the beef, green onion, ginger, and garlic in the casserole one by one, add enough boiling water, remember! Be sure to add boiling water
4.
Add the cooking wine, light soy sauce, and sugar to a boil, then change to a low heat and simmer as shown in Figure 1. Cover the pot and simmer for 90 minutes as shown in Figure 2.
5.
The beef is simmered until it is eighth mature. Add tomatoes as shown in Figure 1. Cover the pot and continue to simmer for 20 minutes until the beef is tender.
6.
Add refined salt and cook for ten minutes to taste. Just add coriander to season before it is out of the pot. The beef broth with beautiful color and fragrance is ready.
