Stewed Beef Brisket with Small Tomatoes
1.
Prepare beef brisket
2.
Wash and cut beef brisket
3.
Prepare two small tomatoes and wash
4.
Put the meat in a pot of warm water until the water boils and the meat changes color
5.
Fish out for spare
6.
Pour appropriate amount of water into the casserole, add the beef, and remove the foam when the soup is boiling.
7.
Pour the cooking wine
8.
Put hawthorn, simmer over low heat, cover and stew
9.
Cut a portion of cherry tomatoes, cut green onions into sections, and slice ginger.
10.
Put oil in a pot, heat to 70% heat, add green onion and ginger slices until fragrant
11.
Put small tomatoes and fry on medium-low heat for 8 minutes
12.
Pour the fried small tomatoes into a casserole and simmer with the beef for 100 minutes
13.
Cross knife on top of small tomato
14.
Scald with boiling water until the skin will fall off, peel off the skin
15.
Add tomato sauce to the casserole
16.
Put in the peeled tomatoes
17.
Add salt and continue to simmer for 15 minutes
18.
Stew until the beef is soft and rotten, add pepper when ripe
19.
Put it into a deep bowl and garnish with celery leaves