Half a catty of sirloin and two tomatoes.

working methods

(1) Wash the brisket and cut it into small pieces (cut it into small pieces as much as possible to facilitate stewing), put it in a pot with cold water, add onion, ginger slices and two spoonfuls of cooking wine, boil the water and skim off the floating foam, continue stewing for 15 minutes, take out the water and rinse it for later use.

② Make a cross knife on the surface of tomato, pour boiling water, peel and cut into pieces. Heat oil in a pan, add chopped green onion, Jiang Mo and minced garlic until fragrant, add tomato pieces, stir-fry the tomatoes thoroughly, stir-fry the juice, pour in the brisket, add one spoonful of soy sauce, half a spoonful of soy sauce and one spoonful of tomato sauce, and stir well. Pour in boiling water less than the amount of ingredients, turn to low heat and continue stewing for 20-25 minutes.

(3) Add half a spoonful of salt and half a spoonful of pepper to taste, and then collect the juice from the pot.