1. Cut the sirloin and beef tendon into large pieces, and add some salt to make the beef sticky (this way the fried beef is more fragrant).
2. After the water is boiled, turn off the heat, scald the skin of the tomatoes and remove them. Make a cross cut on the surface, tear off the epidermis to remove the persimmon pedicles, and finally cut into large pieces.
3. Wash the small potatoes (without peeling), and put them on a plate for later use. The amount of spices and ginger slices is appropriate.
4. Remove the oil in the pot and pour the spices into the pot. After the fire is cut off, sauté until fragrant. Pour the beef and stir-fry on high heat. The beef becomes hard and discolored. Add a spoonful of water to stir-fry the beef thoroughly. Pour in the tomatoes when the moisture is sautéed until the tomatoes are rotten.
5. Add enough water to the pot at one time, add an appropriate amount of soy sauce, ginger slices, pepper, salt, and then pour small potatoes to a boil. There will be no foam spurting phenomenon (the beef is fried in place, with Float will quickly decrease when the water is boiled). After 10 minutes of rapid fire, turn to low heat and simmer for 4 hours. After 4 hours, open the lid and turn to high heat to collect the sauce, then add an appropriate amount of chicken bouillon, pour in the garlic sprouts and stir-fry evenly, and the sauce is suitable, and the pot can be started.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUyNjQyMzg0NA==.html?from=y1.9-3.1#paction
