Tips for making beef brisket and persimmon soup

In summer, you can make this soup without potatoes and onions, only with tomatoes and brisket, so the soup is very refreshing.

Technology: stew

Taste: sour and sweet.

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. Wash the brisket, cut it into cubes of about 1 cm, put water in the pot, and blanch it with ginger slices and cooking wine.

2. After boiling, remove the washed blood foam; After the wok is heated, put the oil, put the ginger slices in first, and saute.

3. Pour the blanched beef brisket into the wok and stir fry, then put it into the stew pot.

4. Add enough water and stew the fragrant leaves, cinnamon and hawthorn in the beef soup.

5. Cut celery and cut tomatoes.

6. It is best to stir-fry tomatoes before stewing them with beef. After boiling, reduce the heat and simmer for about two hours. Season with salt for ten minutes before cooking.