“Strong beef and tender tomatoes will always produce a magical power, which is an irresistible charm. Delicious tomato and potato stewed sirloin, beef is full Absorbed the sweet and sour taste of tomato, matched with a sour but not greasy taste, it is not only full of color, fragrance, but also rich in nutrition~”
Wash and drain the beef brisket, cut into 2~3 cm cubes. Wash the tomatoes (about 400 grams), put them in boiling water, blanch them, peel off the skin, remove the stalks, and cut into large pieces of 3 to 5 cm square. Peel potatoes (about 150g), cut into small pieces, soak in water to prevent oxidation. Peel the onion (about 150g) and cut into small pieces.
Put the beef brisket into the cooking pot, add enough cold water, move to the fire, bring to a boil and continue to blanch for 5~8 minutes, Pour off the soup, remove the beef brisket, and wash away impurities with hot running water.
Heat the oil in the frying pan on high heat, add shallot knots (or 1 green onion, cut into large pieces), ginger slices and Sauté the onions until fragrant.
Then add the tomatoes and fry till soft.
Pick out the shallot knots and ginger slices in the pot, add the beef brisket and stir-fry until the surface tightens, then add the chopped potatoes .
Add light soy sauce, pour it in withoutPut the hot water (about 2400 ml) of the ingredients in the pot, add salt and rock sugar, turn to high heat and boil, then turn to low heat and cook for 2 hours.
Sprinkle white pepper powder before serving, turn to high heat and boil for 2 minutes until the meat is rotten and the juice is thick. When serving, you can garnish with chives or coriander, green garlic, etc.