One weekend night, while I was cooking in the kitchen, my son suddenly asked me if I could cook him a beef I ate in kindergarten tomorrow. "There are beef, potatoes and carrots."
The next day, I served them "braised beef"-this is the name I gave them. "Braised beef" is full of red oil, soft beef, white potatoes, red carrots, green peas and light purple onions. The son said, "It smells good!"
"Braised beef" has many raw materials, but it is not complicated to make. It is best to choose beef brisket, cut it into large pieces, blanch it with boiling water, put it in a pressure cooker, and stew it with water, cooking wine, onion, ginger slices, garlic slices, pepper, aniseed and other seasonings until soft and rotten. Do not put salt or soy sauce at this time. Be sure to leave clear soup. Potatoes, carrots and onions are all diced into the same size, and the tomato sauce is diluted with water for later use.
Cut the beef into small pieces, instead of frying it with a knife, iron pan and tomato sauce. Stir-fry the oil and tomato sauce, pour in diced beef, add beef soup and continue to stew. When the meat is rotten, add potatoes and carrots to collect the soup. When the potatoes and carrots are cooked, add the peas and finally add the diced onion. At this point, the soup has been concentrated and can be seasoned with salt.