Throw aside the Tibetan yak meat in the refrigerator and try the Horqin beef first. Cooking with meat is really not my strong point. Looking at the dazzling pile of various cuts of beef, I felt at a loss. Fortunately, soups are relatively simple, starting with beef soup. What kind of soup should I make with this pack of beef backbones? Although beef stewed with radish is a classic, I always get tired of it after eating it. Then I caught a glimpse of a beef backbone borscht, with tomatoes and onions in the soup at the same time. It was obviously a big challenge to the previous table traditions.

It is said to be borscht, but in fact it is not that rich. Taking into account the taste of the elders, the portion of tomatoes and onions was reduced and a carrot was added. In the end it was just a pot of tomato and onion flavored beef backbone and carrot soup. Beef is not easy to become tender, and it takes a long time to stew. This is where the power of the pressure cooker comes into play: hours of stew are compressed into 40 minutes, without delaying the meal at all.

Ingredients: 500 grams of beef backbone, 1/3 onion, 1 tomato, 2 carrots, 2 tablespoons of dry red wine, a little salt. Rinse the beef backbone with clean water and put it into the pot. , add appropriate amount of water and boil to remove the blood. Remove and set aside. Wash the carrots, cut into hob pieces and set aside.

Wash onions and tomatoes and cut into small pieces. Pour a little oil into the pot, heat it up, add onions and tomatoes and stir-fry until soft and tender, turn off the heat.

Pour water into the pressure cooker, add the fried beef spine, pour in the fried onions and tomatoes, add carrots, then add red wine, cover the lid, put the pressure limiting valve in place, and cook over high heat Press to the top and then turn to medium-low heat and press for 40 minutes. Turn off the heat, wait until the air valve falls, then remove the lid, add salt to taste, and serve.