Beef Beef Pot with Tomato and Enoki Mushroom
1.
Wash the small rapeseed, remove the roots of the enoki mushrooms, soak in brine for 15 minutes, then control the water, shred the green onion and ginger, and wash the tomatoes, peel and cut into pieces
2.
Boil a pot of water, put the beef in it, scald it and scald it, immediately remove it, rinse off the foam with warm water, and control the water for later use.
3.
Put a little olive oil in the stone pot and stir-fry the green onion and ginger to create a fragrance
4.
Put the cut tomato cubes, stir-fry on low heat to produce thick tomato juice, add two pickled peppers, a spoonful of pickled pepper water, half a bowl of boiled water, boil over high heat and turn to low heat for 5 minutes
5.
Add rapeseed and enoki mushrooms, add 1 tablespoon of salt, and cook for about 1 minute
6.
Put the beef that has been blanched in advance and turn off the heat. You can eat it after the soup in the stone pot stops boiling.