Stewed Beef Brisket with Tomato and Potato
1.
Ingredients: sirloin, tomato, potato, 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, pour out the wine and set aside
4.
Pour the cut sirloin into an electric pressure cooker, throw in the ginger, pour into the wine
5.
Add appropriate amount of water (about 500ml)
6.
Power on and select the function of cooking rice. (13 minutes)
7.
Handling 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 pressure in an electric pressure cooker, and serve the sirloin
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.
Add 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
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.
