2. Cut the tomatoes into pieces, don't be too small, because the beef stew will naturally soften after a long time.
3. Cut the beef ribs into pieces, the size is according to personal preference and own time. If you have enough time, you can make it bigger and stew it for a while, which will make it more enjoyable. Less time means less.
4. The wok is filled with water, and the cold water is added into the beef, onion, star anise and fragrant leaves.
5. The fire is boiling. Because the meat is clean, you don't need to start a new pot, just skim off the floating foam.
6. Add cooking wine, rice vinegar, soy sauce (not too much), pepper powder, ginger powder and half a tomato. Bring the fire to the boil again and simmer for 40 minutes.
7. Then add the other half of tomatoes and ketchup, bring to a boil over high fire, simmer for 30 minutes, add salt, and stew for 10 minute.
8. If you like beef soft and rotten, you can increase your time appropriately and master it yourself.
Tips
1 ribs should be fresh and clean, because my method does not have the step of blanching, and it is stewed directly.
I don't like non-stick pan. Although it is convenient, I always feel that it is unhealthy to have a coating. Secondly, I can't cook the most original dishes. So I have been using Supor's uncoated cast iron pan. The 32CM one is big enough and has been used for many years. But in the last two years, the output is obviously not as good as before. This dish tastes better in an iron pot than in a casserole.
If you don't like it too sour, you can omit the ketchup.