Tomato Beef Brisket Soup

Overview

It's late winter. When you return home from the cold outdoors, take a sip of thick hot soup, and the melting warmth fills your whole body from the inside out. This dish is sour, salty, and rich in texture, making it perfect for eating in winter.

Tags

• soups
• beef
• cinnamon
• old soy sauce
• zanthoxylum bungeanum
• ginger
• ketchup
• salt
• tomatoes
• white onion

Ingredients

Steps

1. 1 Score a few cuts on the surface of the tomatoes, blanch them in boiling water for 1 to 2 minutes, then remove the skins easily after letting them cool.

   

2. 2 Cut the beef into small cubes. I cut it too big, and dividing it into three or four according to the size in the photo is about right. Facts have proved that if the beef is too big, it will not rot easily, but it will also be difficult to taste, and the fishy smell of the beef will not be easy to remove.

   

3. 3 Dice tomatoes and onions. If you want to eat the vegetables, you can cut them larger. I want the ingredients to melt into the soup, so I cut them small.

   

4. 4 Boil the beef in water for 5 minutes, add appropriate amount of cooking wine to remove the fishy smell.

   

5. 5 Heat oil in a pot, add Sichuan peppercorns and cinnamon, fry until fragrant, and take out the Sichuan peppercorns. Add ginger slices, pour in beef and stir-fry. Add dark soy sauce tones.

   

6. 6 Add diced onions and tomatoes in turn and stir-fry. Add salt and tomato paste to taste. Stir the ingredients in the pot evenly.

   

7. 7 Pour the ingredients in the pot into the electric pressure cooker and add water until the ingredients are covered and then add another bowl. Press the pressure cooker for half an hour

   

8. 8 Dish out and garnish with coriander leaves.