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1.
Wash the beef and cut into chunks. Pour in cooking wine, light soy sauce, dark soy sauce and marinate for about ten minutes
(The host’s habit is to wash the beef completely and then marinate it to taste, or put the raw beef in cold water for a while soaking in bleeding water before marinating. If you feel uneasy, you can mourn the water first but not So marinated)
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2. Peel and cut carrots and potatoes, tomatoes, and onions into strips. Then chop the green onion, ginger, and garlic.
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3. Pour oil in a hot pan. After the oil is hot, add the chopped green onion, ginger, and garlic until fragrant, and add the dried chili section. Pour in the marinated beef, stir fry for a while, add star anise, cooking wine, a little light soy sauce and dark soy sauce.
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4. After the beef is evenly colored, pour the shredded onion and tomatoes into the pot. Stir-fry evenly. It is best to squeeze the tomatoes with a spatula to make the tomatoes softer.
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5. After stirring for a few minutes, add hot water to submerge the beef. Cover the pot, turn to a low heat and simmer for 30 minutes.
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6. After 30 minutes, add the potato cubes and carrot cubes. After the high heat boils, turn to low heat, cover the pot and simmer for about 15 minutes.
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7. After about 15 minutes have passed, open the lid, add appropriate salt according to personal taste, a few drops of Maggi Fresh soy sauce or a little chicken essence (you can also use no seasoning, it is fresh enough by itself. I did not add MSG or chicken essence , The taste is really fresh already). After the seasoning is complete, turn to high heat to collect the juice and stir with a spatula to avoid sticking to the pan. When the soup is almost ready, turn off the heat, add chopped green onion and put on a plate.
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Tips:1. On traditional potato beef, adding onions and tomatoes is the icing on the cake. When you finally serve it, you will not see onions and tomatoes, because these two ingredients have melted into a thick soup, and the beef is full and juicy. It also adds a layered sense of flavor. The dried chili section can also be left alone, depending on personal preference
2. This is a fat and thin piece of beef, not a sirloin. Stewed beef brisket can also use this recipe, but the time will be longer. Children abroad can go to the supermarket to buy scotch fillet steak cuts, and make it taste good.
3. Many pros say that beef is good for firewood, and the choice of beef is fat and lean beef instead of lean beef. If it is sirloin, the taste is better, but the hot water in step 5⃣️ needs to be added because it will take longer to stew (simmering) At least more than an hour).
4. Regarding whether the beef needs to mourn the water in advance, it depends entirely on personal habits. My habit is to clean it completely (or soak the beef in cold water for a while before washing it in bleeding water) and then marinate it more easily. (Every day, people come to question the question of whether to mourn or mourn the water. If you want to mourn, you can mourn. The menu is dead and people live. Everyone has different cooking habits.)
5. Many pros are wondering whether my beef is not fishy when it is finally made without mourning the water? First of all, the beef has been completely washed and marinated in advance. Secondly, I put the ingredients like star anise, tomato, onion, onion, ginger, garlic, etc. Is it to look good? Of course they played a big role in removing fishy! Also enriched the taste and nutrition
6. Carrots in some seasons may be a little sweet. If you are afraid of sweetness, put less carrots or don't put carrots.
