condiments

beef

1000g

tomato

250 grams

potato

250 grams

condiments

Mircia

1 tablet

hawthorn

5g

Dried orange peel

1 block

cinnamon

1 block

energy

2 tablets

Chopped green onions

3g

Garlic slices

3g

refined sugar

2 tablespoons

Thyme

1/4 tablespoons

Oregano leaf

1/4 tablespoons

salt

2 teaspoons

white pepper

1/2 spoons

step

1. Remove fascia from beef, soak in clear water for half an hour to remove blood, wash and cut into small pieces. Put fragrant leaves, hawthorn, dried tangerine peel and cinnamon into a stew.

2. put half a pot of water in the pressure cooker, pour in the beef, and add the stew and ginger slices.

3. Boil the fire, skim off the floating foam, cover the lid and open the valve. Wait until the valve rings and turn to medium heat for 20 minutes. Wash potatoes, peel them and cut them into small pieces.

Turn off the fire, wait for a few minutes until the valve doesn't ring, then after a while, open the lid and take out the beef pieces. Take out the stew and ginger slices from the soup.

5. Pour a little oil into the casserole, add chopped green onion and garlic slices and stir fry slightly.

6. Stir-fry the potato pieces in the casserole.

7. Pour in the soup of boiled beef, cover the casserole and cook on low heat 10 minute.

8. After washing the tomatoes, make a cross on the top, put the cross face down in boiling water for about 10 second, turn it over and scald it 10 second.

9. Peel, pedicel and cut tomatoes.

10. Open the lid of the casserole, pour in beef and tomatoes, add sugar, sprinkle with thyme and oregano leaves, and continue to cook for 20 minutes.

1 1. After the potatoes are soft and glutinous, add salt and white pepper and mix well. Turn off the heating.

12. Put the soup into a bowl and decorate the surface with mint leaves.