Ingredients: 500g beef, 4 tomatoes (about 300g), tomato sauce 10g, crystal sugar 10g, onion ginger 20g, spice bag 1 (3g pepper, 3g fennel, star anise 1, fragrant leaves 1, grass.

Practice: soak beef in clear water for more than 30 minutes to separate the residual blood, change the water 2-3 times as needed, take it out and wash it after the water is clear and there is no noise, control the water to dry, and cut it into 3cm square pieces for later use.

2. Add an appropriate amount of water into the pot, put the beef into the pot with cold water, heat it slowly over medium heat, cook for 2 minutes until the water boils, skim off the floating foam, remove the beef, rinse it off, and control the water to dry for later use. Put cold water in the pot and heat it on medium fire, and the blood in the beef can be fully separated.

3. Add a little cooking oil to the wok, cool the oil in the wok, put the rock sugar into the wok, slowly heat it with low fire until the rock sugar melts, and continue to stir until the rock sugar is caramel. Even when there are small bubbles, beef jerky particles are added and stirred evenly, so that the beef jerky particles are evenly covered with sugar color.

4. Soak the tomato in boiling water for a while, remove the tomato skin, cut it into small pieces, put it in an oil pan, add a little salt, stir fry until the tomato juice flows out, add a proper amount of tomato sauce, and continue to stir fry until the tomato is thick sauce.

5. Pour in the fried beef, stir well, then put it in a pressure cooker, add onion and ginger slices, spice bags and salt, stir well and press for 30 minutes until the stewed beef is soft and rotten.

6. After the pressure cooker stops working, don't open the lid in a hurry, and then continue to stew for 10 minutes to make the stewed beef more delicious. Sprinkle coriander into the pot to improve the color and serve. Beef stew is a common practice, which is very simple and quick, and tastes soft and rotten.

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