"中型蕃茄去皮4 颗切块","大洋葱2 颗切块","小红萝卜10 棵切段","青蒜绿1 根切段","带骨牛腱4.5 磅","整颗牛腱1 颗","牛腩肉一整片约1 磅","清水 适量","蔬菜油1 大匙","面条 适量","青江菜 半棵","葱花、蒜苗末 少许" ,"米酒1 杯","辣豆瓣酱2 大匙","糖2 大匙","酱油1 杯","老抽1/2 杯","姜10 片","大蒜10-12 粒","红葱头2 颗","葱白段2-3 根","青蒜白段2 根","干辣椒3 棵","新鲜辣椒1 棵","肉桂叶3 片","八角3 颗","花椒11/2 大匙"," Cloves 5 pcs"

Methods

1: Combine all the ingredients of Spice II in a tea bag. This will keep the soup clear and you won't accidentally bite into the peppercorns, star anise or cloves.

2: Peel the tomatoes and cut into chunks

3: Preheat a large sauté pan with vegetable oil over high heat and add Spice I. Add the spices and sauté

4: Add the beef brisket pieces and sauté until browned. (Sauté the brisket first because it's fattier and forces the oil out)

5: Add the remaining tendon pieces and continue to sauté. When the meat is almost all browned on the surface, add the rice wine, bean paste, and sugar and stir-fry to evenly color the meat.

6: Add the peeled tomatoes and the rest of the seasoning and stir-fry until the tomatoes are soft and watery.

7: Pour the mixture into a deep saucepan. In the original sauté pan, soften the onions and add them to the soup pot. (I did it in two batches because my frying pan wasn't big enough, but if your frying pan is big enough, you can do it together!)

8: Put the beef bones into the soup pot, stir all the ingredients evenly, add water until it almost covers the meat, put in the Spice Pack II, cover the pot and bring the soup to a boil over high heat.

9: When the soup comes to a boil, use a spoon to remove the floating impurities from the top to keep the soup clear and flavorful. When the soup comes to a boil, turn down the heat and simmer for 40 minutes.

10: After 40 minutes, add the carrots and garlic cloves and continue to simmer for an hour, or until the meat is tender and flavorful.

11: Don't eat the stewed beef right away, let it soak in the broth overnight and then eat it again for a more flavorful and thicker soup!