My family’s classic dish: "Tomato Beef Soup" (super simple)

Ingredients: beef, tomatoes, ginger, green onions, cooking wine, salt

1. Cut the beef into pieces, add water, and when the water boils, remove the foam from the top, add cooking wine and ginger and continue to stew over low heat until the beef is tender. Be careful not to use too much water, just 2 knuckles higher than the beef;

< p>2. Process tomatoes: The amount of tomatoes can be slightly larger. Generally, one pound of beef can have 1 and a half pounds of tomatoes. This ensures the concentration of the soup. If you don’t want it to be too thick, the amount of tomatoes can be reduced appropriately. Blanch the tomatoes in boiling water for a while, peel them, cut them into small pieces and mash them in a container to form a paste.

3. Pour the tomatoes into the stewed beef soup, add an appropriate amount of salt, and simmer over low heat for 15 minutes. When done, add the minced green onions. (Be careful not to put the salt first)