Beef and Persimmon Soup First Release

Wash the fresh beef and cut it into small pieces, then soak it in cold water for about 1 hour, making sure to change the water frequently to remove the blood.

Peel and wash the green onions and ginger, then cut them into sections and slices. Other seasonings can be added according to your own preference; I only used Sichuan peppercorns and star anise.

Marinate the beef cubes with cooking wine and light soy sauce, adding a little starch; this way, the meat not only absorbs the flavor but is also very tender.

Soak the tomatoes in lightly salted water for ten minutes, then wash and cut them into pieces for later use.

Add an appropriate amount of oil to the wok and stir-fry all the seasonings until fragrant.

Add the beef cubes and stir-fry until they change color.

Add the tomatoes and stir-fry.

To save time, you can put all the ingredients into an electric pressure cooker, add an appropriate amount of water, set it to the meat cooking mode, and turn on the switch. If you have time, using a cast iron pot to stew makes it taste better, but it takes relatively longer.

Once the electric pressure cooker finishes automatically and the steam is released, open the lid, and the beef and tomato soup is ready. Add salt and light soy sauce to taste.

Take it out of the pot. Sprinkling some cilantro and tomato slices makes it look more appetizing, but there is no cilantro at home, and the tomatoes have all been stewed, so the visual effect is average. The taste, however, is not bad at all. The beef is tender, the broth is refreshing, and beef and tomato soup is more nutritious.