Warm stomach tomato beef 煲~
Wash the tomatoes, cross the surface, and put them in a water pot to boil the skin. Take it out and use it.
The hot water does not fall, put the beef into the blood, go to the sputum. Boil the foam while cooking. (Cannot be placed in cold water) and taken out for use.
Heat the oil pan and add the shallots, onions, ginger, and garlic to stir-fry. Cut the tomatoes, leave four or five pieces, and pour the remaining into the pan.
Add a little tomato sauce, salt, sugar and stir fry into tomato puree and pour in the beef. After three or four minutes of frying, pour in a casserole with hot water.
Place the remaining tomatoes in a casserole and place the star anise and ginger. Add a little cooking wine.
Bring the fire to a low heat and cook for two hours. (Add enough water at a time, if water is not found in the middle, heat the water)
Before the pan, season with salt and MSG, pour in minced garlic, chopped green onion, and parsley.
Beef boiled in hot water to maintain the nutrition and freshness of the beef. The tomato puree that is fried with simmer can make the soup thicker. If you like garlic, you can cut the garlic. Going to the octagonal, but not to put more, will wash away the taste of the soup.