1. Buy a whole beef brisket, freeze it in the refrigerator for an hour, and cut it into pieces. Soak the brisket pieces in cold water for more than two hours to make the blood flow out as much as possible.
2. Boil the cut beef cubes in cold water, remove them ten minutes after boiling, and drain them for later use.
3. Pour edible oil into the wok. After the oil temperature rises, add sliced ginger and green onion, stir fry to get a fragrance, pour into spare beef cubes, stir fry quickly, pour in cooking wine, dark soy sauce, bay leaves and cinnamon! Continue to stir fry for 15 minutes to color
4. Take a casserole, (you can use a wok directly if you don’t have it), pour about 500ml of water to boil, then pour the luscious sirloin block into the casserole, put in the hawthorn slices, pour in the cooking wine, reduce the heat and simmer for two hours after boiling .
5. After two hours of slow simmering in the casserole, add the tomatoes. You can cross-cut the whole tomatoes, put them in boiling water and cook for one minute, remove the skin and continue to simmer for about 10 minutes, while adding salt. I basically put the salt out of the pot. Tomatoes are basically blended into the sirloin soup and ready to be out of the pot!
Tips:Raw beef must be cooked under cold water, so that impurities can be cooked out more fully. According to personal taste, you can put one or two red peppers when frying. My family has a baby, so I didn't put it. It will be more delicious if you put it in the soup treasure, but I always have reservations about the soup treasure, and generally I don't put it.
