Foreign student version of tomato beef brisket

1. Cut the beef into small pieces, add cooking wine and ginger slices and blanch them in water;

2. Make a cross on the bottom of the tomatoes and soak them in boiling water Peel for five minutes;

3. Pour out the water directly after blanching and pick out the ginger slices;

4. Peel and cut into small pieces;

5. Heat oil in a pan and pour in minced garlic;

6. Stir-fry tomatoes until fragrant and add diced tomatoes;

7. Stir-fry tomatoes to produce juice (physical);

8. Stir-fry the tomatoes and add the beef;

9. Three shovelfuls of light soy sauce, one spoonful of oyster sauce, and one shovelful of dark soy sauce;

10. Stir-fry and transfer Go to the pressure cooker (you can use it if you don’t have it), add the ginger slices;

11. Pour in the spices (star anise, cinnamon, bay leaf, grass fruit. You can also use it if you don’t have grass fruit.), add an appropriate amount of water to cover the beef;

12. After starting the steam, turn to medium heat and wait another 20 minutes.