1. 5 tomatoes, cut the top with a cross-cut knife, blanch in boiling water for 2 minutes, and peel. 2. Cut the tomatoes into two halves, remove the stems and slice them, cut into small pieces with a knife, put them in a bowl and set aside.

Step 2

3. Wash the beef, cut into 1 cm square pieces, add 1/4 spoon of baking soda, half a spoon of salt and appropriate amount of rice wine, marinate evenly 10 minutes. 4. Put the beef meat into a pot with cold water, throw in a few pieces of ginger, boil the water and skim off the blood, then wash it.

Step 3

5. While blanching, prepare the ingredients as shown above.

Step 4

6. Add oil to the pot. When it is 40% hot, add onion, ginger, bay leaves and star anise and stir-fry until fragrant. 7. Pour in tomatoes, stir-fry until sandy, add beef; seasoning: salt, appropriate amount of sugar, 1 tablespoon for very fresh taste, 1 teaspoon of white pepper.

Step 5

8. Transfer to electric pressure cooker, select beef/mutton and simmer for 50 minutes. 9. Open the lid to pick up the spices, and choose to open the lid to collect the juice.

Step 6

10. After ten minutes, when the soup is thick, pour it into a bowl, sprinkle with chopped green onion, and serve.