Be sure to blanch the beef in the pot first until it bleeds. When stewing, be sure to add boiling water to it. If you want a rich flavor, add a tablespoon of tomato paste. Tomato, potato and beef soup tastes very sour and very appetizing. In the variety show "Longing for Life", teacher Huang Lei once made such a soup, which made the audience in front of the TV so hungry that they couldn't help but want to try it themselves. In fact, the production method is really simple, and even a novice can easily complete it.

We first cut the beef into small pieces, boil it in a pot under cold water to remove the foam, remove it, wash it with warm water and set it aside. Put the blanched beef into the pressure cooker, add green onions, ginger, cooking wine and enough boiling water, cover the pot and simmer for half an hour. Put a small amount of oil in the pot, put the ginger and garlic into the pot and stir-fry until fragrant. Cut the tomatoes and potatoes into hob pieces. Add a large spoonful of tomato paste, cooked beef and tomato pieces to the pot, and stir-fry a few times.

Pour the beef soup you just cooked into the pot. If the soup is already cold, it is best to heat it separately to prevent the beef from becoming stale due to thermal expansion and contraction. The amount of soup should be just right. Covering the ingredients, too much water will cause the taste to become bland. After the fire boils, add oyster sauce, soy sauce, and salt to season. Finally, add potatoes and cook for about 10 minutes. Although this dish is called tomato, potato and beef soup, we can also add other side dishes we like to it, such as a handful of enoki mushrooms, which can not only enhance the freshness, but also make the soup more nutritious.

After taking it out of the pot, we sprinkle a small handful of chopped green onion on top, and a rich tomato, potato and beef soup is completed. The reason why the beef is stewed separately is to maximize its fragrance, and the excess beef broth can also be used to make other dishes. Don't cook the potatoes for too long, otherwise the whole dish will be mushy. If you like the soup thicker, you can also thicken it with water starch.