The recipe for tomato and beef brisket soup

Health benefits

Tomatoes: generate fluids and quench thirst

Onion: insecticidal

Mushrooms: resolving phlegm

Ingredients and materials

Beef brisket 500g

2 tomatoes

1 onion

3-4 shiitake mushrooms

A tablespoon of oil

Two scallions

Moderate amount of Sichuan pepper

4-5 cloves of garlic

Salt in moderation

Moderate amount of vinegar

Appropriate amount of soy sauce

A spoonful of Baijiu

The recipe for tomato and beef brisket soup

1. Prepare materials

2. Cut beef into medium-sized pieces

3. Cut other materials properly

4. Put the beef in cold water, add Sichuan peppercorns, and open fire until the water boils

5. Remove the beef and wash off the foam with water for later use

6. Heat the oil in a wok until it is 50% hot, then add scallions and garlic and stir fry until fragrant

7. Continue stir frying the beef for a while, add a small spoonful of vinegar and stir fry, then add an appropriate amount of delicious and stir fry

8. Now add the vegetables, stir fry the onions until fragrant, then add the tomatoes and stir fry. After the tomatoes make juice, add the mushrooms and continue stir frying for a while

9. Heat the water, transfer all the soup into the pressure cooker, and add a little Baijiu to remove the fishy smell and improve the taste

10. After covering and steaming, boil for 30 minutes. When the time is up, let the steam run out naturally. Open the lid and add salt to season

11. Let's enjoy it out of the pot

Tips

1. When blanching beef, add Sichuan peppercorns. When stewing meat, do not add Sichuan peppercorns. This not only removes the fishy smell, but also avoids overheating

2. When stewing meat, seasonings such as Sichuan peppercorns, ginger, and star anise can be added according to taste

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