Ingredients: 300g beef, tomato 1, potato 1, half an onion, 30g carrot, a little apple, a little dried hawthorn, 2 tablespoons vegetable oil, 3 tablespoons salt, sugar 1 tablespoon cooking wine 1 tablespoon light soy sauce, and a little white pepper.

1. Wash the beef and cut it into cubes. It is best to use fat and thin beef or brisket. I use beef tenderloin.

2. Dice potatoes, carrots, onions and apples for later use.

Put the tomatoes in boiling water for ten seconds, and then take them out.

4. Peel and set aside.

5. Dip the diced beef in water and drain it for use.

6, hot pot hot oil, pour onion and stir fry.

7. Stir-fry diced carrots.

8. Add tomatoes cut into large pieces.

9. Stir well and add beef, dried hawthorn, diced potatoes and apples, sugar, salt, cooking wine, soy sauce and white pepper.

10, add a little warm water and cook over high fire.

1 1. After boiling, skim off the floating foam, change to medium heat, cover and simmer for about 20 minutes.

12, use the bottom of the spoon to grind some diced potatoes into mud and mix them in the soup.

13, add the remaining diced potatoes and simmer.

14, stew until soup is collected. You can also leave a proper amount of soup with bibimbap, depending on your personal preference.