by Junjun's Happy Kitchen
1. Wash the sirloin and soak in clean water for about 1 hour, changing the water 2-3 times during the period.
2. Drain the sirloin and cut into 2 cm squares. If you like a large piece, it can be about 3 cm. Add cold water to the pot. Bring to a boil, skim off the foam, remove the beef, rinse with cold water and let it dry for a while. Pour the blanching water into the pressure cooker for later use.
3. When drying the meat, prepare green onion and ginger aniseed.
4. Wash the pan, heat the pan with cool oil, put the beef and aniseed in the pan, stir-fry on medium heat for about 3 minutes until the surface is browned. Cut 2 tomatoes into pieces, put them in a wok and stir fry with beef.
5. Add cooking wine soy sauce and dark soy sauce, fry the tomatoes to soften and rotten juice, turn off the heat.
6. Put the fried tomato sirloin into the pressure cooker containing the broth (water for blanching the meat), and add rock sugar. Simmer for about half an hour. If you don't have a pressure cooker, you can simmer in a stock pot for 1 hour until the sirloin is tender.
7. Then pour the sirloin soup from the pressure cooker into the wok, cut the remaining 1 tomato into pieces, put it in the wok, add salt and continue to simmer for about 10 minutes.
1. The broth of blanched beef must be skimmed off the foam and used to stew the meat, the taste is more delicious than the addition of water.
2. Stir-fry before stewing, suitable for stewed meats, to fry out the moisture in the meat, which saves time and is extraordinarily soft.
3. The tomatoes are added separately. One can have a rich soup base, and the other is added later. The finished product looks good and tastes more delicious.
4. Cook a bowl of rice noodles the next morning, and feel good!