1. Wash the tomatoes and cut into pieces
2. Cut the beef into pieces and drain with water
3. Pour in the right amount of cooking oil
4. Stir-fry the tomatoes to get the tomato juice, which will make the soup more flavorful
5. Pour in water, because the pressure cooker has better sealing properties and is less likely to lose water, I added 1.5L, because cooking noodles requires soup
6. Add salt
7. Then there is tomato sauce, not too much, mainly for seasoning
8. Close the lid, cook until the pressure valve rises to the second line, turn it off, continue to be stuffy by the pressure, wait until the pressure valve returns to the level, it is ok
Tips:Because I use the morning time, I chose a pressure cooker, which is very fast;
Beef over water can remove some impurities and blood on the raw meat;
If you like the sour taste, you can choose to add a little more tomato sauce;
If you put the salt last, drink the original soup first, which is very healthy
