Cooking Steps

1. 

   Step1:Wash raw tomatoes, peel and cut into pieces. Wash lean meat and slice. Shred a small amount of ginger. Cut scallions into scallions.

2. 

   Step2:Cut the salt, chicken essence and sweet potato starch. Add water and knead with hands. The key of this step - 1. The amount of starch is more than usual, but it can be less than the amount of starch used to make sliced broth. 2. The addition of water is also more exquisite. If it is not dry, it will not be thin. Several times, the meat slices will be hard and not smooth; if it is thin, the starch on the meat slices will not hang. It is also not appropriate.

3. 

   Step3:Boil water in the pot. Turn to medium heat after the water is boiled. Put one piece into the meat slices with starch. Boil the meat for another minute or two. Wait until the meat is set and remove. This state of meat. We can call it slippery meat.

4. 

   Step4:Boiled and picked up sliced meat.

5. 

   Step5:Heat the oil in another pot. When the oil is 60% hot, stir fry the ginger slightly. Then stir fry the tomatoes.

6. 

   Step6:Stir fry the tomatoes until they are juicy. Add a little water and boil. Mix some salt and sugar.

7. 

   Step7:Pour in the sliced meat and cook with the tomatoes. With the function of starch in slippery meat, we will soon find that the soup of Xihong juice becomes very thick. It's time to finish. Sprinkle with scallion. Start the pot and dish immediately.

8. 

   Step8:When sliced meat meets tomato , the original plain sliced meat becomes ruddy and shiny because of the integration of tomato juice. Tomatoes are also full of thick meat flavor. This is the perfect state in mind. The best way to test it is to take a spoon and mix it directly in the rice. Everything is in silence. It's just to eat with your head down.