Ingredients: 300g beef, 200g tomato, onion, ginger, garlic15g, 20ml milk, 2 tbsps oil, 6g salt, 5ml beer10ml cooking wine, 2g soy sauce10ml pepper, 4g star anise, 4g cinnamon, etc.

1. Slap the beef loosely with the back of a knife, cut the beef into pieces, peel and cut the tomato, slice the onion, ginger and garlic, and chop the coriander.

2. Blanch the beef in a boiling water pot, add a little milk and control the water for later use.

3. Put the oil in the wok, heat it on high fire, and add pepper, aniseed, cinnamon, tsaoko, onion, ginger and garlic.

4. Then add the blanched beef, stir-fry and change color, and add cooking wine, soy sauce, appropriate amount of hot water and a little beer.

5. After boiling for 15 minutes, turn to low heat for 1 hour.

6. Add the chopped tomatoes for about 15 minutes, stew until the tomatoes are almost completely integrated into the soup, and add chicken essence and salt.

7. Collect the soup over high fire, so that the soup is more tasty. Out of the pan, add coriander.

Remarks: Don't put the salt too early, or the beef won't stew easily.