2 tomatoes

Potatoes 1

Half an onion

500 grams of beef brisket

6 shallots

Crystal sugar 10g

5 grams of salt

3 grams of white pepper powder

Soy sauce15ml

Oil15ml

Two slices of ginger

A little leek

Stewed beef brisket with tomatoes and potatoes?

Wash and drain the brisket, and cut it into 2~3 cm square cubes. After washing tomatoes (about 400g), blanch them with boiling water, peel them, remove their pedicels and cut them into large pieces 3 ~ 5cm square. Potatoes (about 150g) are peeled, cut into small pieces and soaked in water to prevent oxidation. Peel onion (about 150g) and cut into small pieces.

Put the brisket in a boiling pot, add enough cold water, move it to the fire, simmer for 5-8 minutes after boiling, pour out the soup, take out the brisket pieces, and rinse off the impurities with hot tap water.

Heat the oil in a wok with high fire, add shallots (or 1 root shallots, cut into large pieces), ginger slices and shallots and stir-fry until fragrant.

Then add tomatoes and stir-fry until soft.

Pick out the onion knots and ginger slices in the pot, add the beef brisket pieces and stir-fry until the surface is tight, and add the chopped potato pieces.

Add soy sauce, pour hot water (about 2400 ml) that can't pass the ingredients in the pot, add salt and rock sugar, change the fire to boil, and then turn to low heat for 2 hours.

Sprinkle white pepper before taking out, and cook for 2 minutes until the rotten gravy is thick. When serving, it can be decorated with shallots or parsley, green garlic and so on.