All the materials are ready. Beef brisket should be fat and thin. Don't just buy thin ones. It tastes more like firewood when cooked.

Cut into small pieces of 3×4 cm. It's okay to be bigger. Beef will have to stutter. After cutting, soak it in cold water for half an hour and change the water once. This step is to remove the blood from the beef.

Take a big casserole, put half a pot of cold water, pour half the cooking wine in the recipe, cut half into Jiang Ye, and then add the chopped beef brisket.

Boil the bleeding foam with high fire, skim off a little bleeding foam with a spoon, and then remove the burdock with a colander. After boiling for about two minutes, turn off the heat. Don't pour boiling water. Keep it:) Because we've soaked burdock before, it's not heavy but fragrant, so it's a pity to dump it. But you can skip it if you really mind.

Other condiments can be washed and cut into pieces while waiting for blanching.

Pour oil in the cold pot and put rock sugar. Cook slowly over low heat until it turns caramel. Stir-fry roast beef in the pan.

Stir-fry until all become this color, and the surface is slightly burnt. Add onion, ginger, garlic, fennel and cinnamon leaves. Stir-fry for about a minute, pour in the remaining half of the cooking wine and stir-fry until the water is dry.

Pour into a casserole and bring to a boil. Then pour in braised soy sauce. Then pour in soy sauce and simmer for 40 minutes.

Then we will deal with other ingredients. Tomatoes can be cut directly without peeling. It's all lycopene in the skin. Just take it off when you eat it ~ you can cut onions any way, and carrots and potatoes can be cut with a hob.

Put oil in the pan, first add carrots and stir fry for a while. Carotene in carrots is fat-soluble, and it will taste better when fried. Then put onions and tomatoes in turn. Then add salt.

When the fried tomatoes are a little burnt, scoop some soup out of the casserole where the beef brisket is cooked, pour it together and cook for 2 minutes. Scoop out the soup with a spoon, leaving only a little. Pour in the fried tomatoes, onions and carrots and stew together.

After stewing 1 hour, pour the potatoes in. Then we cook potatoes with high fire and stew them with low fire for about 20 minutes.

Second, tips:

1. First, put the beef in a cold water pot to remove blood and impurities. Because the water temperature and beef temperature are from cold to hot, beef will not become tight because of sudden temperature change, which will affect the taste. Next, rinse the beef again with hot tap water, and the same is true.

2. Adding rock sugar to neutralize the acid of tomato can also keep fresh.

3. This dish can also be cooked in a pressure cooker, which saves time: first, boil the beef brisket stock, steam it out, then press it on medium fire for 20 minutes, naturally cool it, open the high-pressure pot cover, add the chopped tomatoes, potatoes and onions, steam it out, and then press it on medium fire 10 minute.

The above is about how to make a delicious soup with stewed beef brisket with tomatoes and potatoes. I hope it helps you!