Beef for two (slightly greasy).

Potatoes 1

Half an onion

Tomato (large) 1

Carrots 1 strip

Octagonal two small pieces

Two small dried peppers.

Onions, ginger and garlic

Step 1

Wash the beef and cut it into pieces. Pour in cooking wine, light soy sauce and marinate 10 minutes.

Second step

Peel carrots and potatoes, shred tomatoes and cut onions. Then cut the onion, ginger and garlic.

Third step

Pour oil in a hot pot. When the oil is hot, add onion, ginger and minced garlic and stir-fry until fragrant. Add dried peppers. Pour in the marinated beef, stir-fry for a while, add star anise, cooking wine and a little soy sauce.

Fourth step

After the beef is evenly colored, pour the shredded onion and tomato into the pot. Stir fry evenly. It's best to tamp tomatoes with a spatula to make them soft easily.

Step five

Stir-fry for a few minutes, then add hot water to drown the beef. Cover the pot, bring to a boil and simmer 15 minutes.

Step 6

/kloc-After 0/5 minutes, add potato pieces and carrot pieces. After the fire boils, turn to low heat, cover the pot and stew for about 20-30 minutes.

Step 7

After about 20 minutes, remove the lid, add appropriate amount of salt according to personal taste, and order a few drops of delicious soy sauce to enhance the taste or a little chicken essence (it can be fresh enough without seasoning). After seasoning, turn to high heat to collect juice, and stir with a spatula to avoid sticking to the pan. When the soup is almost collected, turn off the fire, add chopped green onion and serve.

skill

1. Adding onions and tomatoes to traditional potato beef is the icing on the cake. At last, you can't see onions and tomatoes when you serve them, because these two materials have melted into thick soup, and the beef is full and juicy, which increases the layering. You can leave the dried Chili slices, depending on whether you like spicy food or not.

This is a piece of fat and thin beef, not breast meat. Stewed brisket can also use this recipe, but it will take a long time.