Ingredients: 300g of beef, 1 large potato, 2 tomatoes

Accessories: 10g of peanut oil, 10g of cooking wine, 1g of peppercorns, 1 large star anise petal, 10g of soy sauce, salt to taste, 1g of chicken essence, 3 slices of ginger, 1 piece of cilantro, 5g of green onions

Practice

1. First, get ready for all the ingredients.

2. Wash the beef and cut it into small pieces with a knife.

3. In the soup pot of the breakfast maker, add appropriate amount of water, first add cooking wine, then add chopped green onion and ginger slices and bring to a boil, then put the cubed beef into the pot.

4. Bring the beef to a boil over high heat, then continue to cook for about 5 minutes before removing and draining.

5. Heat the peanut oil in a skillet and slowly fry the peppercorns and star anise over low heat, then sauté the onions.

6. At this time, add the tomatoes cut into pieces in advance, pour in soy sauce.

7. Stir fry over high heat until the tomatoes become soft.

8. In a separate saucepan, pour in the right amount of water and bring to a boil, then add the pre-blanched beef cubes.

9. Add the cubed potatoes.

10. This time to stir-fried tomatoes into the pot.

11. Bring to a boil over high heat, then cover the pot and simmer slowly over low heat for about 20 minutes.

12. When you see the soup in the pot getting thicker and thicker.

13. Add appropriate amount of salt and chicken essence to taste.

14. Boil over high heat and turn off the heat, sprinkle with cilantro segments.