Brisket with tomatoes and potatoes

Inputs: 3 tomatoes, 1 potato, 400g brisket, 1/4 onion, cooking oil, chopped green onion

Steps:

1. Cut the brisket into cubes and wash it, then cook it in cold water for 5-10 minutes, skimming off the froth as soon as it turns brown

2. Pour a little cooking oil (I use corn oil) in the bottom of a rice cooker. I used corn oil), spread a layer of onion

3. cut tomatoes into pieces, spread 2/3 of the tomatoes, and add half a bowl of water (if the tomatoes are juicy, you can add less)

4. spread blanched beef brisket, and simmer for 40-60 minutes

5. add a pinch of salt and mix well

6. add the rest of the tomatoes and potatoes and mix well and continue to simmer for 20-30 minutes

7. add the remaining tomatoes and potatoes and mix well and continue to simmer for 20-30 minutes

8. add the remaining tomatoes and potatoes and mix well and continue to simmer for 20-30 minutes

9.

Some tips:

1. Try to choose juicy tomatoes, so that less water can be added, and the tomato flavor is stronger

2. The temperament of each rice cooker is different, the first time you do it, you can open the lid to taste whether the brisket stewed soft and flavorful, and according to the situation of the increase or decrease in the time to

3. In addition to tomatoes and potatoes you can add carrots, etc.

4. It is also possible to add carrots to the mix if you prefer.