How can tomato beef (beef brisket) be colorful, thick soup and rotten meat. recipe-Chinese Food-best chinese food recipes-cooking food

How can tomato beef (beef brisket) be colorful, thick soup and rotten meat.

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If I choose it from my heart, I like stewed beef brisket with tomato more than most people. The brisket is a combination of beef tendon, oil flower and meat. Compared with pure beef, it must be more delicious ~ but I know better. No matter it's Stewed Beef with tomato or stewed beef brisket ~ with this dish, I don't have enough to eat. I'm not good at giving up. In order to get as little fat as possible, I'll grow half a Jin less ~ so every time I go through a comprehensive process Trade off. Or beef instead of brisket... (by the way, how many people are like me?

Cooking ingredients

please refer to the step chart for specific usage:-

beef or brisket:moderate amount

pepper:moderate amount

black pepper:moderate amount

fennel:moderate amount

fragrant leaves:moderate amount

material:moderate amount

cinnamon:moderate amount

clove:moderate amount

tangerine peel:moderate amount

Angelica dahurica:moderate amount

bandit:moderate amount

meat bandit:moderate amount

fragrant fruit:moderate amount

fruit:moderate amount

raw:moderate amount

liquor:moderate amount

salt:moderate amount

invert syrup (can be replaced with icing sugar and a little white vinegar:moderate amount

baikou:moderate amount

tomato:moderate amount

chives:moderate amount

amount of oil:moderate amount

Cooking Steps

Step1:Prepare the spices. The proportion of the spices in the picture can be marinated 2 jin beef ~ it can be increased or decreased according to the actual meat quantity ~ the spices are not even. Use simple star anise, Chinese prickly ash, cinnamon and tangerine peel. But it must be that the spices are more delicious

Step2:Beef or brisket. Cut into pieces of meat the size of mahjong. Don't cut too small. It will shrink by a third after being watered. Rinse the blood stains with clear water. Soak in clear water for a long time ~ ~ then fill the pot with clear water. Put in the pieces of meat. Pour in 10g white wine. Put 5g orange peel and prickly ash respectively and boil them. Remove the beef after boiling. Clean up the foam

Step3:Wash the pot and fill in 2000g fresh water. Put in the beef.

Step4:Put all the spices in Figure 1.

Step5:Put in half a spoon of conversion syrup for eating. Put in soy sauce and salt. Turn off the fire after half an hour. ... half an hour later. The dry seasoning on the plate in Figure 1. Four kinds in the middle. The flavor of these four seasonings is too strong. Suggest to pick out. It's easy to suffer if you don't pick it out.

Step6:Cool the casserole and simmer for half an hour. Generally, I'll finish this part in the next meal by the way ~ by the way, I'll try the salty taste. If the taste is not enough, I can put some seasoning in the selective way. This is the semi-finished product. Generally, the stew will be soft and rotten after two and a half hours. If you don't buy the old beef carefully, please extend the stew time ~ this way will save fire, time and taste better than burning it all the time ~ if you don't have the patience, you can also use the pressure cooker ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ the above is the beef (or the method of beef brisket semi-finished product ~

Step7:Officially enter the tomato beef link ~ prepare a proper amount of marinated beef and tomato. The recommended proportion is 1-1 weight ~ a little shallot ~ the beef must be cooked very soft and rotten. It will not be stewed for a long time in the future

Step8:Gently cut the tomato into a cross flower knife (just cut through the skin) ~ the tomato should be naturally mature. The best color is bright red ~ the color of the stewed product will naturally look good ~ if you can't buy a good tomato, then change it into a small tomato ~ it's really not worth destroying dozens of dollars of beef on the tomato. Isn't it?