300g of beef, 200g of tomato, seasoning: 5g of cooking wine, 2g of soy sauce 1 0g, 2g of pepper, 4g of aniseed, 4g of cinnamon, 4g of tsaoko, 8g of salt, 2g of chicken essence, 3g of ginger slices, 3g of chopped green onion, 3g of garlic slices, 3g of coriander1g, and milk/g.

working methods

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

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

3. Put oil in a wok, heat it on high fire, add pepper, aniseed, cinnamon, tsaoko, onion, ginger and garlic, then add blanched beef, stir fry and change color, and add cooking wine, soy sauce, appropriate amount of hot water and a little beer.

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

5. Add the chopped tomatoes, about 15 minutes, and stew until the tomatoes are almost integrated into the soup.

6, add chicken essence, salt, salt must not be put early, otherwise beef is not easy to stew.

7, fire soup, make the soup more delicious, out of the pot, put coriander.