Lao Ding's Private Kitchen-tomato Beef Brisket Claypot
1.
Wash the sirloin and cut into pieces of about 2 cm.
2.
Put cold water in the pot, add the sirloin, a few slices of ginger, and a little cooking wine. Bring to a boil to remove the foam.
3.
Remove the beef and set aside, wash the tomatoes, and cut the top with a cross knife
4.
Boil water in the pot, put the tomatoes head down in the pot, and boil slightly.
5.
The skin of slightly boiled tomatoes will crack, making it easier to peel.
6.
Peel the tomatoes and set aside.
7.
Take two tomatoes and cut into small cubes, and two into large pieces. Xiaoding's is mainly used to cook the sour taste. The large pieces are used for the last meal.
8.
Cut the green onion into small pieces, and slice the ginger for later use.
9.
Heat the pan with cold oil, stir-fry the scallion and ginger and add the tomato diced to the pot. Use a frying spoon to press as much as possible, add a little water, and stir-fry for a sour taste.
10.
Then add beef and stir fry. Fry it slightly.
11.
Add water to the pot without any ingredients. The casserole used by Lao Ding can also be a pressure cooker or a wok. Add salt to taste. If the acidity is not enough, add tomato paste. Bring to a boil and simmer on low heat for an hour, then add large pieces of tomatoes and simmer for another half an hour until the beef is tender.
12.
Finally, sprinkle with coriander and serve.
Tips:
1. Now that the sourness of tomatoes is not enough, adding tomato sauce can effectively increase the sourness and freshness.
2. If you use a pressure cooker, it takes half an hour.
3. At the end, add large pieces of tomatoes. You can also add a few potato pieces for better taste. Because potatoes contain starch, the soup will be more viscous.
