1. Soak the sirloin in clean water for 2 hours; cut the sirloin after soaking and washing into small pieces;
2. Put cold water in the pot, put the sirloin, boil the froth after boiling;
3. Take out the beef and rinse it with warm water; prepare the spices; another 4 slices of hawthorn are not shown in the picture;
4. Restart the pot, put in the right amount of water, add the sirloin, add all the spices, and pour in the appropriate amount of cooking wine; after the high heat is boiled, turn to a low heat and simmer for 30 minutes. Use chopsticks to penetrate the meat to turn off the heat;
5. Cross the surface of the tomatoes, blanch them with boiling water, and remove the skin; 1/3 chop finely, and cut the rest into hob pieces;
6. Put an appropriate amount of oil in the wok, add the diced tomatoes after the oil is hot, and stir fry; stir-fry the tomatoes to become viscous, add sugar, and stir-fry evenly;
7. Pour the tomato sauce; stir-fry and add the remaining tomato pieces;
8. Add the sirloin and part of the broth that have been simmered for 30 minutes; add the broth so that it can cover the sirloin; when the heat is boiled, turn to low heat and simmer for 30-40 minutes;
9. Finally, season with a proper amount of salt and serve.
Tips:Add the hawthorn slices, the beef is already cooked, no more slices are needed.
