Main Ingredients

Beef

1000g

Tomato

250g

Potato

250g

Side Ingredients

Scented Leaf

1 slice

Hawthorn

5g

Chen Pei

1 piece

Cinnamon

1 piece

Ginger

2 slices

Scallion

3 grams

Garlic slices

3 grams

Sugar

2 tablespoons

Thyme

1/4 tbsp

Oregano leaves

1/4 tbsp

Salt

2 tsp

White Pepper

1/2 tsp

Steps

1. Remove sinews from the beef, soak in water for half an hour to soak off the blood, rinse and cut into small pieces. Put the scented leaves, hawthorn, tangerine peel and cinnamon into the stew box.

2. Put half a pot of water into the pressure cooker, pour in the beef, put in the stewing box, ginger.

3. Bring to a boil over high heat, skim off the foam and then cover the pot with a lid and sound the valve. Wait until the valve rings and then turn to medium heat and cook for 20 minutes. Wash potatoes, peel and cut into small pieces.

4. Turn off the fire, wait a few minutes to wait for the valve does not ring after a while, open the lid, fish out the beef pieces. Remove the stew box and ginger from the soup.

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

6. Add the potato cubes to the casserole dish and fry briefly as well.

7. Pour in the soup in which the beef was cooked, cover the casserole with a lid, bring to the boil over high heat and then cook over low heat for 10 minutes.

8. Wash the tomatoes and make a cross at the top, put them in boiling water for about 10 seconds, then turn them over and blanch them for another 10 seconds.

9. Peel the tomatoes, remove the skin, remove the tips and cut into cubes.

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

11. When the potatoes are tender and the soup is fragrant, add salt and white pepper and stir well, turn off the heat.

12. Sheng soup into a bowl, garnish the surface with mint leaves can be.