Stewed Beef Brisket with Tomato and Potato
1.
Ingredients: beef brisket, tomatoes, potatoes, ginger.
2.
Rinse the sirloin, cut into pieces, and soak in water for a while.
3.
Scoop up the sirloin, peel off the ginger, wash, pat flat, and pour out the wine for later use.
4.
Pour the cut beef brisket into an electric pressure cooker, throw in the ginger cubes, and pour in the wine.
5.
Add appropriate amount of water (about 500ml)
6.
Power on and select the function of cooking rice. (13 minutes)
7.
Handle the side dishes when the pressure cooker is working: peel potatoes, wash and cut into pieces, wash tomatoes, peel and cut into pieces.
8.
After the sirloin is boiled, turn off the power, (preferably simmer for 30 minutes) decompress the sirloin by an electric pressure cooker.
9.
Heat up a pan, add a proper amount of oil, and stir-fry the tomatoes for a while.
10.
Pour in the potatoes and continue to fry for about 2 minutes.
11.
Pour the sirloin and the soup into the pot and stir-fry evenly. Cover the pot and simmer until the potatoes are soft and waxy.
12.
Mix salt and chicken powder.
13.
Hook a little thin gorgon, mix well. (Starch plus a little water to thicken)
14.
Sprinkle some black peppercorns.
15.
Stir-fry evenly with a spatula, and shovel it up.
Tips:
It’s best to buy sirloin fresh, which looks like pork ribs. Fresh and high-quality sirloin does not need to be blanched, so it can be boiled directly after washing and soaking for a while. If you like more soup, you can add a little more water to thicken it so that the ingredients can lock in the sweetness of the soup.
