Stewed Beef Brisket with Tomato and Potato
1.
Prepare ingredients. The sirloin was bought online. So cut it directly. If you buy it yourself, just cut it into pieces. Not too big
2.
Wash the sirloin in a pot under cold water, boil it, scoop out the froth, and take it out
3.
Rinse the scum on the top with water, control the moisture and set aside
4.
When the sirloin is over water, you can prepare other condiments, sliced garlic and ginger
5.
Pour about 60 grams of cooking oil into the pot, 80 grams in the recipe, reserve about 20 grams for later use
6.
Slowly heat the cooking oil on a small fire, pour in rock sugar,
7.
Slowly melt the rock sugar on a small fire
8.
Pour the sirloin
9.
Stir fry and color
10.
Add the spices, garlic, and ginger, and stir-fry for about five minutes. Stir fry the smell of garlic
11.
Pour the cooking wine
12.
Soy sauce and dark soy sauce, stir fry for about five minutes
13.
When you start making it, heat the saucepan with hot water first, like the soup a little bit more. Just a little more water. Pour the fried sirloin into the saucepan
14.
Wash the tomatoes and peel them. Cut into large pieces
15.
Pour the cooking oil just reserved in the pot, heat it up, and add the tomatoes. Stir fry until the tomatoes change color
16.
Pour into a saucepan, bring to a boil on high heat, turn to medium and low heat and simmer slowly
17.
Normally bought sirloin is tender. Try the sirloin in about half an hour, if the sirloin is good. With salt
18.
Don’t add up the salt all at once. You can decide according to your own taste or the added water. Just add the shallots and the whole shallots.
19.
Then add potatoes,
20.
Put the shallots whole like this, then stir a few times and simmer until the potatoes are cooked.
21.
Add MSG chicken essence before the pan, and add coriander according to your preference after the pan
Tips:
The sirloin must be over water to melt the rock sugar. It must be simmered slowly. The time is determined by your own fire and the size of your sirloin. The salt taste is determined according to personal preference. Remember not to add too much salt at one time.
