Tomato Beef Brisket Soup (Clear)
Overview
High protein, low fat, great!
Tags
Ingredients
Steps
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Beef processing: cut into pieces and wash them, then put them into a pot of cold water with ginger slices and Sichuan peppercorns. Bring to a boil over high heat and continue to cook for a few minutes. Directly pour cold water and wash each piece of beef.
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Prepared beef. If you feel you can't finish it, you can store some in the refrigerator and take it out directly for the next step.
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Materials to be used this time. Very fresh and tempting.
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Blanch the tomatoes in boiling water, take them out and peel off the skin.
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Cut into small pieces.
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Wash the mushrooms. Be sure to wash away the black and white spots on the top of the mushrooms. Add cold water, salt and mushrooms and bring to a boil.
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Remove the mushrooms, separate the mushroom tops and stems, and cut the stems into slices or shreds.
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Cut onions into chunks.
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Pour an appropriate amount of rapeseed oil into the pot, and when it's hot, add onions, ginger slices, and peppercorns and stir-fry. When it changes color a little, add 2/3 of the tomatoes and continue to stir-fry until the tomatoes become sandy.
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Add water and cook until slightly thickened.
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Prepare stewed onions, ginger, and peppercorns.
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Beef, fried onion and tomato soup, the remaining 1/3 of the tomatoes, green onions, ginger, and peppercorns are all put into the pressure cooker. Add appropriate amount of water and salt. Turn to the beef or soup setting and wait about 40 minutes.
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Remove from the pan and add cilantro and green onions. It's ready to go.
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Another bowl of delicious soup. Great!
