1. Thaw the beef naturally
2. Cut the thawed beef into 2.5cm cubes of beef, soak in cold water for 2 hours to remove blood water, remove fishy and mutton, and change the water halfway.
3. Take the time to cross the tomatoes
4. Put it in boiling water and hot it so that the skin will peel off easily
5. Peeled tomatoes are removed from the stem and divided into four for later use
6. The onion is upright, cut horizontally, and cut vertically, the onion slices without tears are easy to get
7. Cook the meat in a pot with cold water to remove blood foam
8. Just boil the pot. Don’t blanch the meat for too long. The essence of the beef should be slowly simmered into the tomato soup for a while~ Wash the beef with warm water and remove the blood foam completely, so as not to affect the final taste.
9. Melt the Titian butter on a low heat, then pour a small amount of cooking oil
10. After the oil is hot, add green onions, ginger, pepper, cumin, bay leaves, and onions in sequence
11. Stir-fry, pour in tomatoes, fry to make soup
12. Pour the beef, stir fry a few times, add boiling water to soak the ingredients
13. Add sugar for freshness, soy sauce toning, tomato sauce to increase the flavor, bring to a boil
14. If you have dried hawthorn, you can add a few slices, so that the stewed beef will be softer. Then turn to low heat and simmer for more than 1.5 hours. Add salt in the second half
15. If you want to speed up the process, you can also use a pressure cooker and select the "beef and mutton" file
16. Garnish with coriander after serving
Tips:1. It is best to thaw the meat in advance, so that it tastes the best. If cooking this dish is a temporary rise, you can use the microwave thawing function;
2. The beef brisket with tendons has a rich taste, but since there are picky people in the family who like lean meat without fat and no muscles, I paired it with beef tendons;
3. Tomato and ketchup can be substituted for each other. If it is the season when tomatoes are expensive, ketchup can be used instead. I like the taste of tomato sauce, but I can’t give up the unique taste of tomato sauce, so I have both;
4. Don't put the salt early, otherwise the meat will become tight;
5. Although the pressure cooker is fast, it is not as fragrant as the slurping of a small fire. I simmered it for 40 minutes first, then transferred it to a pressure cooker to soften the meat, and then reheat it and add salt and simmer for a good taste.
