Beef brisket and persimmon soup

Overview

The weather is getting cooler, so it’s so nice to have a big bowl of warm soup.

Wash the beef brisket and cut it into rectangular pieces, blanch it in a pot under cold water and take it out.
In the electric pressure cooker, add millet pepper, Sichuan peppercorns, aniseed, rock sugar, garlic, ginger, bay leaves, tangerine peel, cinnamon bark, nutmeg, ginkgo, and angelica. Then add the blanched beef brisket, add a large soup bowl of water, select the beef and mutton option, and press the meat for about 50 minutes. After pressing, open the lid and set aside.
I chose red persimmons and yellow persimmons together, washed them, removed the stems and cut them into small slices for later use.
Add sugar to cold oil, add chopped tomatoes and stir-fry after sugaring.
The persimmons must be stir-fried constantly until they become almost pureed.
Fold the pressed beef brisket into the persimmons, strain out the remaining soup and pour the stewed meat into the persimmon puree.
Bring to a boil over high heat for 5 minutes and add the coriander segments.
Done.