Tomato meat soup
Overview
The meeting in the office lasted until nearly 8 o'clock in the evening. The boss made too many requests before the new program was launched. As a result, we will have to re-shoot in the studio tomorrow. I have to take the News Acquisition and Editor Qualification Examination tomorrow. I have had a press card for more than 10 years, but I have never used it except for interviews. I don’t want to take the so-called exam anymore. Forget it, let’s talk about it tomorrow. I came back in the evening and made myself tomato meat soup. The method was almost the same as the last time I made tomato meatball soup, and it still tasted great.
Tags
Ingredients
Steps
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Cut the pork tenderloin into thin slices, mix well with cooking wine, salt, white pepper, and starch.
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Chop the tomatoes into fine dice and set aside. (Okay, I admit that I was lazy and didn’t peel it.)
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Slice ginger and garlic, mix one spoon of cooking wine, one spoon of Heinz ketchup, and half a spoon of sugar into a sauce and set aside.
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Heat the pan with cold oil, add the ginger and garlic slices to the hot oil and stir-fry over low heat until fragrant.
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Add the diced tomatoes and stir-fry to release the juice.
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Pour in the sauce and stir-fry until bubbling.
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Pour in appropriate amount of water and bring to a boil.
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Put the meat slices under the fire and break them up.
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Reduce the sauce until the soup is thick, add salt and chicken essence according to taste and bring to the pot.
