The first tomato.
Ingredients: 1 kg beef, 0.5 kg tomato, 3 parsley, appropriate amount of pepper, 2 pieces of ginger and appropriate amount of salt. Practice: 1. Wash the beef, cut it into 3cm thick pieces, and splash it with cold water for later use; 2. Wash and cut tomatoes into large pieces for use; 3. Put beef into a casserole, add ginger slices and 2kg warm water, and cook for 20min4 on medium fire. 4. Add tomatoes and cook for 2h on low fire; 5. Add a proper amount of salt and a lot of pepper and cook for 5 minutes on medium heat, then add coriander and cook for 2 minutes.
The second mustard.
Ingredients: 300g mustard, ginger, a little medlar, 200g beef, a little salt and rice wine. Practice: 1. Marinate beef with salt and rice wine for about 5 minutes, wash mustard and cut into sections, peel and slice ginger; 2. Then blanch the beef with boiling water, pick it up and drain it for later use; 3. Add a proper amount of water to the pot, first add ginger slices, and then add mustard after the water is boiled; 4. When it boils again, turn to low heat and cook the mustard until it becomes soft; 5. After the mustard is cooked and soft, add beef and medlar, add appropriate amount of salt and a little white pepper; 6. Cook the beef until it is completely cooked, then turn off the heat and serve.
The third yam.
Ingredients: beef 500g, yam 150g, 4 slices of ginger, onion, cooking wine and salt.
Practice: 1, cut beef into pieces, add water to the pot to boil, remove and wash; 2. Put the blanched beef in a pressure cooker and add cooking wine, onion and ginger. After the water is boiled, inflate it and simmer for 40 minutes. 3. Add chopped yam to the cooked beef soup and cook the salt.
The fourth radish.
Put the beef in a boiling pot and add water to remove the smell of blood. Then scoop it up, put it in a clay pot, pat a piece of ginger and a little pepper, and stew the beef with water. When the beef is soft, add the white radish to stew, and add a little salt, monosodium glutamate and pepper.