Materials

2 pounds of beef, cooking wine, sugar, green onion, ginger, garlic, chili pepper 1, stewing material, dahurica, tomato

Methods

1. First make a clear stew of beef, which is good for the Beef's nutrition is preserved more completely.

2. Put the beef into a pot of cold water, add wine and sugar, and turn on medium heat.

3. When the water boils, skim off the floating foam, put onion, ginger and garlic, a chili pepper, stewing material, several slices of Angelica dahurica.

4. Cover the pressure cooker, deflate it and keep it on low heat for 20 minutes.

5. Chop the tomatoes and sauté the soup in the pan with a little tomato paste and sugar.

6. Finally, add the beef, a little beef stock.

7. Serve with a bowl of rice, the best!

Tips

Traditional Tomato Beef practices are as follows, 1, cut the beef into moderate slices, put in a bowl, add salt, wine, ginger, scallions, mix, marinate for about half an hour, pick off the scallions, ginger, dried chili peppers cut into small segments, the tomato is changed to small slices. 2, the frying pan injected with oil and burned to seventy percent of the heat, put the beef slices fried until brown. 3, leave oil in the pot to 40% hot, under the dried chili peppers, peppercorns fried into brown-red, under the tomatoes fried flavor, add fresh soup, add beef, salt, soy sauce boiling, thickening marinade with a high fire, add wine, sugar, sesame oil can be. Characteristics of fresh and tender flavor.