1. 5 tomatoes, the top cut cross flower knife, boiling water for 2 minutes, peeled. 2. Cut tomato in half, remove tip and slice, cut into small pieces, set aside in a bowl.

Step 2

3. Wash beef bullock, cut into 1cm cubes, add 1/4 tsp baking soda, ? tsp salt and moderate amount of yellow wine, marinate for 10 minutes. 4. Cold water in a pot, throw a few slices of ginger, water boiling skimming blood foam, wash.

Step 3

5. Blanch while preparing the small ingredients pictured above.

Step 4

6. Add onion, ginger, sesame leaves and star anise and sauté in a pot of oil at 4 degrees Celsius. 7. Pour in the tomatoes, stir fry until sandy, add beef; seasoning: salt, sugar to taste, 1 tsp of MSG, 1 tsp of white pepper.

Step 5

8. Transfer to electric pressure cooker, select beef/lamb and simmer for 50 minutes. 9. Uncover and pick up the spices, select open lid to reduce the sauce.

Step 6

10. Ten minutes later, when the soup is thick, into a bowl, sprinkle with chopped green onions, on the table.