1. Wash mule meat, cut into pieces, put it in a boiling water pot to remove blood foam, take it out and put it in a pressure cooker and add 1000 ml water to cook it;

2. Cut the green onion and ginger into powder;

3. Remove the roots from the mushrooms and wash them;

4. Wash persimmon (tomato) and cut it into hob blocks;

5. Put the pot on medium fire, add vegetable oil to heat it, add chopped green onion and stir-fry Jiang Mo to make it fragrant;

6. Add salt, monosodium glutamate, pepper, chicken essence, tomato sauce, broth, mule meat, water-soaked mushrooms and persimmon pieces, stew for about 20 minutes until it is cooked and fragrant, and sprinkle with sesame oil.

Tip:

Because the fiber of mule meat is thicker (close to horse meat), it takes a long time to stew.