1. Prepare beef, one big tomato (if the tomato is small, use two)
2. Fat cows thawed naturally
3. Cross the top of the tomatoes, soak them in boiling water and blanch them, peel and dice them for later use
4. Prepare minced garlic, two spoons of cooking wine, one and a half spoons of soy sauce, appropriate amount of water starch
5. Boil water in a pot, add beef slices and blanch in boiling water, immediately remove the meat from discoloration, rinse with warm water and drain off the foam for later use
6. Heat oil in a pan, add the minced garlic and fry the garlic, pour in the diced tomatoes, simmer until the tomatoes are juiced
7. Add appropriate amount of boiling water, boil on high heat, then turn to low heat and simmer for about ten minutes, so that the tomato juice is dissolved in the soup
8. Add the blanched beef slices, add the prepared cooking wine, light soy sauce, and salt to taste, and simmer for about one minute
9. Add water and starch to thicken the thick gorgon, and sprinkle with chopped green onion.\n
