1. Wash beef tendon
2. Cut into small pieces, blanch it, and pick it up
3. Prepare the seasoning
4. Wash tomatoes and onions
5. Use a fork to blanch the tomato to break the skin and peel it
6. Cut the onion and tomato into small pieces separately (leave one tomato for later)
7. Pour olive oil in the hot pan, add the beef in warm oil and fry on both sides slightly and serve
8. Add seasoning and sauté
9. Pour in the tomatoes and stir fry for a fragrance
10. Pour in onion and stir-fry evenly
11. Pour beef and add some cooking wine
12. Add boiling water
13. Pour all the ingredients into the electric pressure cooker
14. Make soup for 25 minutes
15. After 25 minutes, wait for the exhaust to open and pour the tomatoes
16. Prepare for another 5 minutes and boil, turn off the power and cook out
Tips:1. This soup is delicious, I didn't add chicken essence to season it.
2. The beef recoils very much. It is best to cut larger pieces to cook the soup.
3. The method of slightly frying with oil can help remove fishy smell and increase fragrance
