First prepare the following seasonings for beef stew: cinnamon, star anise, bay leaves, onions, ginger, garlic, and salt.

It is best to choose fat and lean beef, as there will be a lot of butter in the soup. If you don’t like the strong beef flavor, choose lean meat.

Wash the beef and cut into pieces. Cut the green onions into small pieces (it is best to use only white green onions), slice the ginger, some garlic (put the whole thing into the pot with the garlic coating, the stewed beef will taste better), break the star anise into small pieces, break the cinnamon into small pieces, add a small amount of salt, Put it together with the beef into a pressure cooker and add water to stew. After the water boils, skim off the foam on top and simmer over low heat for half an hour. The size of the heat will also affect the flavor of the beef.

Wash tomatoes, peel and cut into pieces. A small can of tomato paste for coloring the soup. You can also make soup with just tomato paste, but it won’t taste as good as soup with tomatoes.

Peel and cut the potatoes into sections, cut the onions into small pieces, fry them in oil and put them on a plate. Boil the potato vermicelli in boiling water, take it out and set aside.

Boil the chopped green onions and add an appropriate amount of red pepper. Fry the tomato paste before adding the tomatoes and a small amount of sugar to remove the sourness.

When the tomatoes are completely cooked, add the potatoes and onions that have just been fried and stir-fry. Then add the beef broth of the beef stew to the pot. After the soup boils, put everything in the pot into the casserole and start simmering the soup over low heat.

When the soup is completely flavorful and the potatoes are no longer crispy, add the potato vermicelli that has been boiled in boiling water and add an appropriate amount of salt. After the vermicelli is cooked, it can be plated.