Material preparation: beef, tomato, soy sauce, rock sugar, tomato sauce, salt, pepper, ginger, cooking wine, boiled water, etc.

1, add cold water into small pieces of beef (the size of quail eggs), put a spoonful of cooking wine and three slices of ginger, bring to a boil with high fire, and remove blood foam.

2. If it tastes good, peel and cut the tomatoes for later use. Need good nutrition, peel and cut tomatoes for later use.

3. Take out the beef, rinse it with hot water and drain it for later use.

4, this is a reference seasoning, put it on the table in advance before firing, so as not to miss it.

5, put 4 grams of oil in the pot, put the beef in the pot, fry the surface water, you can use burdock if you are not afraid of fat, it tastes better! Add tomatoes and stir-fry for 2 to 3 minutes.

6. After the tomatoes are fried, add rock sugar, soy sauce and tomato sauce and mix well.

7, add pepper, add 300 ~ 500 ml of water, the amount of water is just a reference, the size of firepower, different pots and pans, water consumption is also different, rather more than less, flexible control. Boil the enamel pot cover of the cast iron pot on low heat for 1 to 1.5 hours, and the soup becomes sticky. Add salt to the pot and enjoy.