Main ingredients
500 grams of beef brisket
200 grams of tomatoes Accessories
An appropriate amount of carrots
An appropriate amount of onions Ingredients< /p>
An appropriate amount of ginger
An appropriate amount of garlic
An appropriate amount of salt
An appropriate amount of sugar
An appropriate amount of chicken essence
An appropriate amount of grass and fruits
An appropriate amount of bay leaves
An appropriate amount of cardamom
An appropriate amount of fennel
An appropriate amount of cinnamon
Pepper Appropriate amount of powder
Appropriate amount of pepper
Appropriate amount of white vinegar
Sour and salty taste
Stewing process
One hour
Easy Difficulty
How to make tomato beef brisket
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1
Beef brisket Cut into small pieces and soak in clean water.
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2
Prepare garlic, cinnamon, grass fruit, cardamom, fennel, pepper and ginger slices.
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3
Cut the onions and carrots into pieces.
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4
Peel 1 tomato and cut into pieces.
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5
Pound another tomato into tomato paste in a blender and set aside.
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6
Blanch the beef brisket.
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7
Put a small amount of oil into the pot, add garlic, ginger slices, cinnamon, grass fruits, bay leaves, pepper, cumin, cardamom and stir-fry fragrant.
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8
Add carrots and onions and stir-fry.
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9
Add in the blanched beef brisket and stir-fry until fragrant.
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10
Add tomatoes and continue to stir-fry.
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11
Stir-fry the tomatoes until they become sandy.
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12
Add water to cover the meat, bring to a boil over high heat, add pepper, sugar, salt and white vinegar, turn to low heat and simmer until 1 hour.
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13
Pour into the wok, add chicken essence and cook over high heat for 5 minutes.
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14
Turn off the heat and add tomato paste and stir evenly.
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15
The tomato beef brisket is ready. Look, this soup is very thick and rich.