Recipe and ingredients for beef stew soup:

Main ingredients: 800 grams of beef, 2 tomatoes, and half of an onion.

Accessories: appropriate amount of salt, appropriate amount of cooking oil, half a green onion, 1 piece of ginger, 2 aniseed, 1 small piece of cinnamon, 2 bay leaves, 6 hawthorn slices, 3 dried chili peppers , 2 spoons of light soy sauce, 2 ml of oyster sauce.

Steps:

1. Prepare all ingredients. Cut the beef into slightly larger pieces. The meat pieces will shrink when stewing. If they are too small, they will not be found when the meat is cooked. Soak the beef cubes in clean water for 2 hours, changing the water several times until the water becomes very clear and no blood color. The blood of beef is very fishy, ??so soaking it is to remove the fishy smell of beef.

2. Wash the tomatoes and cut them into large pieces. It doesn't matter if it's a little bigger, it will become rotten after being stewed.

3. Prepare the seasonings used for stew. Peel, wash and cut the green onions into sections, and cut the ginger into thick slices.

4. Put an appropriate amount of water into the pot, put the beef pieces under cold water into the pot. After the pot boils, you will see a layer of blood foam floating on the surface of the beef. Use a spoon to skim off the blood foam and keep it in the pot. When the water is boiling, take out the boiling part of the beef bush, so that some blood foam will remain in the pot.

5. Clean the pot, heat it up, add a little cooking oil, put the green onions, ginger slices, bay leaves, aniseed, dried chili peppers, hawthorn slices, and cinnamon into the pot and stir-fry them. The aroma of seasonings. Then cut the onions into shreds and stir-fry until fragrant. Onions and beef are a perfect match and taste very good. Add the tomato pieces and stir-fry.

6. Stir-fry the tomatoes to release the juice, add the beef cubes and stir-fry evenly.

7. Add 2 tablespoons of light soy sauce, 1 tablespoon of oil, stir-fry evenly, and add an appropriate amount of water. Don't add salt first. The protein in the meat will solidify quickly when it encounters salt. Not only will it be difficult to taste, but the meat will also become hard.

8. Put in the electric pressure cooker and adjust it to the "beef" level. If this level is not available, you can adjust other gears. The time is about 25 minutes.

9. When the time is up, release the pressure in the pressure cooker, open the lid, and add an appropriate amount of salt according to your taste. This pot of thick beef soup is ready. It's freezing outside in the winter and I'm freezing. When I come back and drink a big bowl of it, I feel warm all over.