Tools/materials: pots, kitchen knives, chopping boards, peelers, pots, spatulas, bowls, beef, potatoes, carrots, tomatoes, onions, shallots, dried peppers, salt, light soy sauce, cooking wine, ginger, garlic and water.

1, prepare the ingredients.

2. Put the beef on the chopping board and cut it into small pieces. Fresh beef must be soaked in water to remove blood, so that the stewed beef is not awkward.

3. Peel the potatoes and cut them into pieces on the chopping board. The potato pieces should not be too small. Too small potato pieces are easy to break when stewing.

4. Cut carrots into pieces and onions into filaments.

5, poke a chopstick at the top of the tomato, put the tomato on an open flame for about half a minute, and bake until the surface of the tomato cracks.

6. Tear off the skin of the tomato and put it on the chopping board and cut it into small pieces for later use.

7, hot pot hot oil into the potato pieces, fry until the surface is brown, and then put it out for use.

8. Add garlic and ginger slices to the remaining oil in the pot and stir fry over high fire to give off the fragrance.

9. Put the beef pieces in the pot and stir fry.

10, stir-fry until the surface of beef turns white, put two tablespoons of light soy sauce, one tablespoon of dark soy sauce and three tablespoons of cooking wine in the pot, and stir-fry the sauce and beef evenly.

1 1, add boiling water to the pot until the beef is over. Boil the pot with high fire, add shredded onion and a dried pepper, and simmer for 25 minutes.

12, put potato pieces, carrot pieces and tomatoes in the pot, add 3 grams of salt and bring to a boil. Turn to low heat and continue stewing for 10 minutes.

13, stir fry evenly and sprinkle a little chopped green onion to serve.