1. Cut the sirloin into pieces, soak in water for an afternoon to remove the blood, change the water every one or two hours in the middle, and wash the beef for later use.
2. Cut the green onion into sections, smash the ginger into pieces, cut the garlic into large pieces, and soak a small amount of pepper in water for use.
3. Cut the tomatoes with a cross knife. After they are scalded in boiling water, put them in cold water to cool down and peel them.
4. Cut tomatoes into large pieces and set aside.
5. Heat oil in a pot and fry fragrant green onions, ginger, garlic, and pepper. At the same time, use a kettle to boil the water and set aside.
6. Add two-thirds of the tomatoes and stir fry to get the juice.
7. Add beef cubes and stir fry, add two spoons of cooking wine, two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of five-spice powder, and three spoons of white sugar (depending on the sweetness and sourness of the tomatoes), stir and stir evenly.
8. On high heat, add boiling water to a boil, turn off the heat, cover and simmer slowly. After an hour, add the remaining tomatoes and cook for another half an hour. Taste the taste of the soup to see if you need to add white sugar. Add some salt to taste at the end. Turn off the heat and get out of the pot.
Tips:1. White sugar is a must. No matter how good the tomato is, it has a sour taste, and it tastes better with sugar.
2. Tomatoes need to be peeled for more juice.
3. Slowly simmer on a low fire, without a high fire, don’t fall asleep while simmering, forget the time, hahaha just sauce.
