Cooking Steps

1. 

   Step1:Dice tomatoes after peeling (scalding with boiling water or scraping with spoon

2. 

   Step2:Heat the oil in the pot. When the oil temperature rises to 80%, stir fry the diced tomatoes until the solid part of the tomatoes is reduced to about 10%. That is to say, most of them have become paste. Add about 500ml of cold water at this time. Put in pickled peppers. Boil over medium and low heat for another 58 minute

3. 

   Step3:Take advantage of this time. Pour boiling water into another pot. When the water boils, wash off the root of Flammulina velutipes. When the water boils again, boil for another 3 minutes. Take out Flammulina velutipes for standby. In the same pot, add ginger slices and garlic slices. When the water boils, add beef rolls. Pour in cooking wine. Cover and simmer for 10 seconds, then take out beef rolls for standby. (this step can also be completed before cooking tomato soup

4. 

   Step4:Add salt, white vinegar and sugar to the tomato soup. Put in the Flammulina mushroom and beef rolls just prepared

5. 

   Step5:When the soup boils, sprinkle in a handful of scallion and let it out of the pot

6. 

   Step6:Here comes the rice killer.