1. Wash the sirloin slightly and cut into pieces.
2. The cut sirloin is immersed in cold water and the water is changed every 30 minutes or so. I usually change the water 3 times.
3. Add appropriate amount of water to the pot, flatten the aniseed, green onions, and ginger with a knife, and put the peppercorns in a seasoning cup, put them in the pot, and cook on high heat.
4. Put the meat when the water is 80% hot. I was busy answering the phone and forgot to take pictures. The picture shows the appearance of the sauce cup.
5. Boil another pot of water, turn off the heat when the water is boiled, put the tomatoes cleaned with stems into the pot and scald them, remove them with a slotted spoon, and peel them. Chop the tomatoes with a serrated knife.
6. After the sirloin is boiled, use a spoon to remove the froth, remember to remove the green onions, and then pour in the crushed tomatoes. After boiling again, turn to medium heat and simmer slowly, about 2 hours, pay attention to the amount of water in the middle, if the water is low, be sure to heat the water.
7. Finally, add a proper amount of salt about ten minutes before the pot is out. Don't be too salty. If you put too much salt, you won't be able to drink the soup. The beef soup is particularly nutritious and delicious.
Tips:1. It is best to keep the tomatoes in the refrigerator for a while. When putting them in boiling water, be sure to pay attention to safety.
2. The green onions will be boiled if they are cooked for too long, and they will affect the taste when hung on the meat, so the green onions are directly broken into two parts by hand. It is more convenient to fish out.
3. Do not add salt prematurely, one is unhealthy, and the other is that the meat should not be boiled.
4. Be sure to cover the pot during the cooking process, and stir the broth with a spoon every once in a while to avoid the meat from collapsing the pot.
