Stewed beef with tomato and mushroom
Composition:
Beef, ginger, fragrant leaves, star anise, cinnamon, pepper, tomato, onion, carrot, Pleurotus eryngii, green pepper, salt and pepper.
Exercise:
1. Cut the beef into large pieces, wash it and soak it in clear water for 20 minutes, then pour off the blood and wash it twice. Put it into a cold water pot, boil the water, remove and wash the floating foam on the surface for later use.
2. Boil another pot of water, add scalded beef, ginger, fragrant leaves, cinnamon, star anise, pepper and other seasonings, and bring to a boil with strong fire, with slow fire 1 hour or more until the beef is crisp and rotten;
3. Take out the beef needed for a meal and cut it into thick slices for later use; Wash tomatoes, Pleurotus eryngii, carrots, onions and green peppers respectively, and cut them into hob blocks for later use;
4. Heat the wok, add 2 tablespoons of oil, add fragrant leaves and cinnamon to stir-fry until fragrant, and then add onion to stir-fry until fragrant. Add carrots, tomatoes and Pleurotus eryngii in turn and stir-fry;
5. Add the cooked beef and 1 bowl of beef soup to boil and simmer for 20 minutes.
Finally, add green pepper, salt and pepper, and cook until the green pepper is cooked.