Beef brisket and persimmon soup

Overview

How to cook Beef brisket and persimmon soup at home

Cut the beef into cubes and chop the onion, ginger and garlic.
Cut carrots into cubes and persimmons into small pieces.
Blanch the beef in water for two minutes to remove the blood. (You can add two slices of ginger and an appropriate amount of cooking wine to remove the fishy smell). Put it in a pressure cooker for about fifteen minutes.
When the oil is hot, add onions, ginger and garlic and saute until fragrant, add beef and carrots and stir-fry. Then pour in the persimmons, stir-fry and add appropriate amount of salt, dark soy sauce and tomato paste. If there are enough persimmons, you don’t need to add water or add a small amount of water.
Simmer over low heat until the carrots are cooked, then remove from the pot.