1. Material: 500g beef (fat and thin), 300g tomato and 200g mushroom (fresh). Seasoning: 50g of vegetable oil, 5g of chicken essence, tomato sauce 100g, soy sauce 10g, 5g of onion, 5g of ginger, 5g of salt, 3g of monosodium glutamate, 2g of pepper and 3g of sesame oil.

2. Wash beef, cut into pieces, put it in a boiling water pot to remove blood bubbles, take it out and put it in a pressure cooker, and add 1000 ml water to cook it;

3. Cut green onions and ginger into sections; Remove the roots of water-soaked mushrooms and wash them; Wash persimmon (tomato) and cut into hob blocks;

4. Put the pot on medium fire, add vegetable oil to heat it, add chopped green onion and stir-fry Jiang Mo to make it fragrant;

5. Add refined salt, monosodium glutamate, pepper, chicken essence, tomato sauce, broth, beef pieces, water-soaked mushrooms and persimmon pieces, stew for about 20 minutes until it is cooked and fragrant, and sprinkle with sesame oil.