Appropriate amount of salt, edible oil, half a green onion, ginger 1 block, 2 aniseed, cinnamon 1 small block, 2 fragrant leaves, 6 hawthorn slices, 3 dried peppers, 2 tablespoons of soy sauce and 2 ml of oyster sauce.

Main ingredients:

800g beef, 2 tomatoes and half onion.

Specific steps:

1, prepare all the ingredients. Cut the beef into slightly larger pieces. When the meat is stewed, it will retract. If it is too small, it will not be found when it is cooked. Soak the beef pieces in clear water for 2 hours, changing the water several times in the middle until the water becomes clear and bloodless. The blood of beef is fishy, and soaking is to remove the fishy smell of beef.

2. Wash the tomatoes and cut them into large pieces. It doesn't matter if it's a little bigger. It will rot when it's cooked.

3. Prepare the seasonings used in the stew. Scallion peeled, washed and cut into sections, and ginger cut into thick slices.

4, put the right amount of water into the pot, beef pieces of cold water into the pot, after the pot is opened, you will see a layer of blood foam floating on the surface of the beef, use a spoon to remove the blood foam, keep the water in the pot boiling, and remove the beef from the middle, so that a little blood foam will stay in the pot.

5. Wash the pot clean, heat it, put a little cooking oil, put the onion, ginger slices, fragrant leaves, aniseed, dried pepper, hawthorn slices and cinnamon in the pot, and stir-fry the flavor of the seasoning. Then cut the onion into shreds and stir-fry it in a pot. Onion and beef are a perfect match and taste very good. Then put the tomato pieces in and stir fry.

6, stir-fry the tomato juice, add the beef pieces, stir fry evenly.

7. Add 2 tablespoons of soy sauce, 1 spoon of oil consumption and stir well, and add a proper amount of water. Don't add salt first. When the meat meets salt, protein will solidify quickly, which makes it difficult to taste, and the meat is easy to harden.

8. Load the electric pressure cooker and switch to the first gear of "Beef". If there is no such gear, you can switch to other gears for about 25 minutes.

9. When the time is up, the pressure cooker releases the pressure, opens the lid, and adds the right amount of salt according to your taste. This pot of thick beef soup is ready. It's chilly and stiff outside in winter. When I come back to warm up and drink a big bowl, I feel warm all over at once.