Stewed Beef Brisket with Tomato
Soft, tender, sweet and sour tomato stewed beef brisket, loved by both the elderly and children, delicious and served with rice.
Step 1 . Wash the beef brisket thoroughly, soak in cold water for about an hour, remove and set aside.
Step 2 . Cut it into evenly sized pieces, slightly larger, so it's satisfying to eat!
Step 3 . Cut scallions into sections, slice ginger and garlic for later use.
Step 4 . Cut chopped scallions and set aside for later use.
Step 5 . Put beef brisket in cold water, add scallions, ginger, garlic, and cooking wine.
Step 6 . Bring to a boil over high heat, skim off the foam, and cook for about two minutes. Remember to remove the beef brisket and do not let it cool too much. Once the beef brisket cools, add firewood and put it in a basin for later use.
Step 7 . Tomatoes, spare.
Step 8 . Tomatoes with a cross shaped knife.
Step 9 . This makes it easier to peel when scalded.
Step 10 . Put the peeled tomatoes into a plate.
Step 11 . Cut the tomatoes into evenly large pieces.
Step 12 . Add a little oil to the pot, pour in scallions, ginger, and garlic, add cinnamon and Sichuan peppercorns, stir fry until fragrant, then add beef brisket and tomatoes, stir fry well.
Step 13 . Then pour it into a clay pot, make sure to add boiling water. Adding boiling water can lock in the protein of the beef, which is also the secret to the tender and non greasy beef brisket. Bring to a boil over high heat, add a little light soy sauce and a little aged soy sauce to color it.
Step 14 . Then cover it and simmer on low heat for fifty minutes.
Step 15 . Open the lid, add an appropriate amount of salt, a little chicken essence, and pepper, and add a few rock sugar.
Step 16 . Cover and stew it for ten minutes.
Step 17 . Put it into a basin and add a little scallion.
Step 18 . Not fishy and soft, delicious and delicious to eat.
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