Practice:
1, to the pot of cool water, and then wash the beef and cut it into small pieces and put it into the pot, then cut some green onions (longer) and ginger into the pot, and then put two pieces of seasoning (seasoning according to the beef and the water as much as possible), after which the cover lid on the water boiled over a high flame.
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2, after the water boils well with a small spoon to skim the foam clean and cover the lid with a small fire stew.
3, stewed for 2 1/2 hours or so, halfway if the water is less to fill the water, do not burn the water dry oh.
4, turn off the fire, take out the soup onion and ginger segments, this is because in the stewed two hours after they have been cooked broken, the shape is not good.
5, wait for the water to boil again cut some onion segments and ginger segments into the pot, add a few peppercorns, followed by the cleaned tomatoes cut evenly, under the pot. GO ON stew! Stew for about 2 minutes with some salt (it's best to put less, because less salt can be added at the end when you drink! But if the soup is salty add water and it won't taste good!)
6, 20 minutes after the tomatoes are soft, if you like to eat some sour can be more time. I like to eat stewed sour and soft tomatoes, so about 30 ~ 40 minutes or so, is stewed into the soup, very good!
7, out of the pot, to the soup put some monosodium glutamate (can not put) and coriander foam, color and flavor of the beef stewed persimmons on the table
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