light soy sauce
How to Make Tomato Beef and Mushroom Soup
Peel and dice the tomatoes. Boil a kettle of boiling water, soak the tomatoes in the boiling water for about three minutes, peel them lightly with your hands, and then dice them. It’s best to buy soft tomatoes, mine were a bit raw.
Cut off the old roots of the mushrooms, rinse and drain.
Cold water into the pot, add the star anise and cinnamon, pour in the fatted beef for a minute or so to lift. The fatty beef will be fishy if not blanched, and will be old if cooked for too long, so I added some star anise and cinnamon to remove the fishy smell.
In a pot with the right amount of oil, pour the ginger and garlic burst aromatic, open fire, pour the diced tomatoes quickly stir fry the sauce. Add a small bowl of boiling water, pour in the mushrooms, add a little salt + soy sauce, after a minute add the fat beef and stir-fry evenly, cover the pot on medium heat to let it sit. 5 minutes or so to get started.