Cut the sirloin meat (do not cut too small, because the beef will shrink to 1/2 of the raw meat after the beef is cooked), ginger slices, and green onions cut into sections. (Figure 1)
Pour cold water into the pot, add the sirloin, simmer until the foam, slick the oil, and pick up the beef. This removes blood. (Figure 3)
Pour the oil into the wok more than the cooking oil, then add the ginger, green onion, star anise, cinnamon, dried chili, pepper and saute together. After the flavor comes out, pour in the beef, stir the rock sugar and stir it evenly.
Pour the fried beef into a pressure cooker. The amount of water is not over the ingredients, and the dried tangerine peel, chicken essence, pepper and salt are added. Cover the lid, and simmer on the fire for 30-40 minutes. Pure calf is ready~
Cut the tomatoes, chopped green onions and chopped green onions.
Heat the oil in the pan, stir-fry the green onion and ginger slices, add the appropriate amount of pure burdock and broth to the pot and boil. Add the tomato.
Cover the lid and suffocate for 5 minutes. Collect the juice from the fire, sprinkle with chopped green onion and mix well~