1. Beef tenderloin, potatoes, radish, tea, ginger, shallots, aniseed, cinnamon, bay leaves, salt, white sugar, first soy sauce, cooking wine
2. Wash beef and cut into pieces, peel potatoes and carrots, wash and cut into pieces
3. Wrap the tea leaves in clean gauze and stitch them with thread so that the tea leaves will not fall apart in the pot
4. Wash and peel tomatoes
5. Blanch the cut beef with boiling water to remove impurities. Cut tomatoes into cubes, slice ginger, and cut green onions with a knife
6. Heat the pan with cold oil, add ginger slices
7. Pour the blanched beef into the pot and stir fry slightly
8. Add tomatoes
9. Stir-fry beef tomatoes, pour soy sauce, cooking wine along the side of the pot, put white sugar, no salt
10. Pour the hot water prepared in advance in the pot (the water must be hot, otherwise the meat will not be easy to rot), put the bay leaves, green onion, aniseed, and tea bags, turn to a low heat and simmer for about an hour
11. At this time, put the cut potatoes and carrots into the pot, and add salt according to personal taste. Bring to a boil, then turn to low heat and continue to simmer. Potatoes and carrots are very ripe. Poke the potatoes with chopsticks to see if they are rotten and soft. When it is done, use medium heat to collect the juice. If you like to use the soup to cook the rice, leave more juice. Personally, I don’t think it’s too delicious to make rice with this soup!
12. Okay, hurry up and eat!
Tips:You must choose tenderloin for beef, and tea must be indispensable. Don't worry about making this dish, so that the stewed beef is delicious.
