Tomato Beef Soup (番茄牛肉汤)

Instructions

1. 1Put beef cubes in a pot with cold water, bring to a boil, and blanch 2 minutes. Skim the grey foam, drain and rinse the beef.

   🔍 Look for High heat 大火滚煮 2 分钟 · 2 minutes at a rolling boil

   Visual: 水面浮起灰褐色浮沫，水体变浑。Grey-brown foam collects on the surface and the water turns murky.

   You know it's right when: 浮沫变白变稀，说明血沫基本出尽。Once the foam turns white and sparse, the blood scum is mostly gone.

   Starting in cold water pulls out more impurities than dropping beef into boiling water.

2. 2Heat 1 tbsp oil in the cleaned pot over medium. Add onion, ginger and half the tomato; cook 5 minutes until the tomatoes collapse into a thick paste.

   🔍 Look for Medium heat 中火 5 分钟 · 5 minutes on medium

   Visual: 混合物变成砖红色，边缘析出油分。Mixture darkens to brick red and oil separates at the edges.

   You know it's right when: 勺子划过留下清晰痕迹，能保持一秒。The spoon leaves a clear trail that holds for a second.

3. 3Return the beef, add Shaoxing wine and 1.2 L hot water. Bring to a boil, then cover and simmer on low 45 minutes.

   🔍 Look for Low heat 小火 45 分钟 · 45 minutes on low

   Visual: 汤面几乎不动，持续冒小泡，绝不滚沸。Surface barely trembles; small bubbles rise steadily, never a rolling boil.

   You know it's right when: 筷子能插入肉块但略有阻力。A chopstick slides into a beef cube with slight resistance.

4. 4Add the remaining tomato chunks and light soy sauce. Simmer uncovered another 12 minutes so the fresh tomato keeps its shape.

   🔍 Look for Medium-low 12 分钟 · 12 minutes

   Visual: 汤色清亮橙红，表面浮一层橙色油；番茄块仍完整。Broth turns clear red-orange with a thin layer of orange oil on top; tomato pieces stay intact.

   You know it's right when: 番茄皮浮起、与果肉分离。Tomato skins float loose and slip off the flesh.

5. 5Season with white pepper and salt to taste, then scatter scallion and serve hot.

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 翠绿葱花浮在红汤上。Scallion greens float bright on the red broth.

   You know it's right when: 蒸腾的热气是番茄酸甜香，没有生涩的金属味。Steam carries a sweet-sour tomato aroma with no raw metallic note.