Tomato, Potato, and Beef Brisket Soup

Prepare the necessary ingredients.

Soak the beef brisket in clean water for half an hour to remove the blood, then wash and drain it, and cut it into pieces with a knife. Prepare the ginger, garlic, and green onion leaves.

Pour an appropriate amount of water into the pot, add the chopped beef brisket, pour in 1 tablespoon of cooking wine, add 1 section of green onion and 2 slices of ginger, boil over high heat, then remove and rinse with clean water.

Pour cooking oil into the pot, then add ginger, garlic, star anise, bay leaves, and Sichuan peppercorns to sauté until fragrant.

Next, add the sections of green onion and onion and stir-fry for a moment, then pour in the beef brisket and 1 tablespoon of cooking wine and stir-fry for about 20 seconds.

Put the stir-fried beef brisket into the Zhenmi sugar-free rice cooker, and pour in an appropriate amount of water, making sure the water covers the ingredients.

Close the lid, select the 'Soup/Congee' program, and the rice cooker will enter working mode.

Peel the carrots, potatoes, and tomatoes and cut them into pieces.

Heat a pan with hot oil, add the tomatoes and stir-fry, then after the red oil comes out, add 3 tablespoons of tomato paste and stir well.

Continue adding the chopped potatoes and carrots and stir-fry evenly.

After the rice cooker finishes making the soup, pour the sautéed tomatoes, potatoes, and carrots along with their juices into the pot, and add 1 tablespoon of light soy sauce.

Add rock sugar and dried chili peppers.

Continue to start the Zhenmi rice cooker 'Soup & Porridge' program, with a time of 40-50 minutes.

Add salt to season before taking off the heat.

Sprinkle a little chopped green onion when the stew is finished, and the nutritious and delicious tomato, potato, and beef brisket soup is ready.

It can be said to have a perfect combination of color, aroma, and taste; after stewing, I immediately drank two bowls of the soup.

Finished product image.