1. Prepare all the ingredients. Cut the beef into slightly larger pieces. The meat will shrink when it is stewed. If it is too small, it will not be found if it is cooked through. Soak the beef cubes in clean water and soak for 2 hours, changing the water several times in between, until the water becomes very clear and there is no blood. The blood of beef is fishy, so the immersion is to remove the fishy smell of beef.
2. The tomatoes are cleaned and cut into large pieces. It's okay if it's a little bigger, it will be rotten after it's cooked.
3. Prepare the seasoning used for the stew. Peel the green onions, wash and cut into sections, and cut the ginger into thick slices.
4. Put the right amount of water in the pot, and let the beef cubes cool under the water. After the pot is opened, you will see a layer of blood foam floating on the surface of the beef. Use a spoon to remove the blood foam and keep the water in the pot boiled. Scoop out the boiled place in the middle, so that some blood foam will stay in the pot.
5. Brush the pot, heat it, put a little cooking oil, put the shallots, ginger slices, bay leaves, aniseed, dried chili, hawthorn slices, and cinnamon in the pot, and fry the flavor of the seasoning. Then cut the onion into shreds, put it in the pot and stir-fry until it has a fragrant flavor. The onion and beef are a perfect match. Put the tomato chunks in and stir fry.
6. Stir-fry the tomatoes to get the juice, add the beef cubes, and stir-fry evenly.
7. Add 2 tablespoons of light soy sauce, 1 tablespoon of oil consumption, stir fry evenly, add an appropriate amount of water. Don't add salt yet. The meat will solidify quickly when encountering salt and protein. Not only is it difficult to taste, but the meat is also easy to harden.
8. Put it into an electric pressure cooker and set it to the "beef" gear. If this gear is not available, you can adjust it to other gears. The time is about 25 minutes.
9. When the time is up, the pressure cooker releases the pressure, open the lid, and put in the right amount of salt according to your taste. This pot of thick beef broth is ready. It was cold outside in winter and stiffly frozen. When I came back to drink a big bowl, my whole body immediately became warm.
Tips:This pot of tomato beef soup can also be made into beef noodles and beef pie, which is also very delicious.
