1. Cut the sirloin into mahjong-sized pieces, wash, put cold water into the pot, add ginger slices, and blanch the cooking wine. Pour it into the leaky blue, wash off the foam with hot water, and drain the water.
2. At the same time, add appropriate amount of water to the pressure cooker, add green onion knots, ginger, cooking wine, pepper, star anise, cinnamon, dried hawthorn into the seasoning box, put them into the pot together, and after boiling, add the drained beef. Cover and press for about 10 minutes after SAIC.
3. Prepare the right amount of noodles by hand.
4. Wash the tomatoes, cross the top, and put them in a deeper container.
5. Pour in boiling water, cover the tomatoes, soak them until the skins of the tomatoes are cracked and cocked, take them out with a spoon, and peel them.
6. Cut the tomatoes into hob pieces.
7. Pour oil in the pan, heat it up, pour the tomato chunks and stir fry.
8. After the tomatoes are soft and rotten, add an appropriate amount of tomato paste and stir well.
9. Pour the beef and broth and bring to a boil.
10. Season with salt.
11. The noodles are cooked, topped with tomato beef broth, and garnished with a little coriander.
