1. Boil water in a pot, then wait for the water to boil and add the meat while cutting.

Then just cover and stew; because the meat is very clean, you don’t need to soak it in water, and it won’t be too greasy!

Add the peppercorns and aniseed, without adding salt first, as salt will make it difficult to cook.

2. Boil the water again. If there is any foam, use a small spoon to skim it off.

Bring to a simmer.

3. 1.5 hours. If the water is low during the process, fill it with water.

4. Cut the washed tomatoes into even pieces and add to the pot.

Continue to simmer.

5. Add salt after the water boils. In my family, it is about 3 spoons (preferably less, because if there is less salt, you can add it when you finally drink it; but if the soup is salty, it will not taste good if you add water.), because it is a

Cauldron.

GO ON STEW.

6. The tomatoes will be soft after 30 minutes. If you have time, you can stew them longer.

I don't like to eat ripe tomatoes, so I try to stew them all, that is, stew them all, and stew them into the soup. They are delicious.

Add chicken essence.

7. Take out the pot.