Required ingredients:

Beef ribs are about 500g, potatoes are 2, tomatoes 1 piece, onions are half, carrots are half, onions, ginger, star anise and fragrant leaves are appropriate, and cooking wine, soy sauce, white vinegar, thirteen spices and salt are appropriate.

Production steps:

1. Wash beef, cut into pieces, soak in cold water for more than three hours, and change water for three times;

2. Peel and wash potatoes, onions and carrots, wash tomatoes, shred onions and slice ginger;

3. Put the beef in cold water and blanch it with cooking wine for 5-8 minutes, because I have soaked it for a long time, so there is not much blood foam;

4. Cross the tomatoes, scald the skin with boiling water, and then cut into pieces. Onions and potatoes are also cut into hob blocks, and potatoes are soaked in cold water to avoid oxidation;

5. Put a proper amount of cooking oil into the pot, stir-fry beef, add soy sauce and a little white vinegar, and stir-fry evenly;

6. Then add onions and tomatoes, continue to stir fry, stir fry until the tomatoes have soup and the onions are soft, then put all the ingredients into the casserole;

7. Put the onion, ginger slices, star anise and fragrant leaves into the casserole and pour enough boiling water. For the sake of good color, I put a little soy sauce, stew it on medium fire for 20 minutes, and then stew it on low fire 1 hour or so;

8. Stew the beef until it can be penetrated with chopsticks, but it is not soft enough. Pick out onion, ginger slices, star anise and fragrant leaves, then add potato pieces and carrot pieces, add appropriate amount of salt and continue to stew;

9. When the beef is soft and rotten, and the potatoes are soft and rotten, you can go out of the pot;

10. Is the nutrition rich enough? Isn't the color attractive enough? The most important thing is that it tastes great!

Tips:

1. Beef ribs, fat and thin, tender to eat, not firewood at all;

2. Don't cut potatoes with a knife. Try to break them with a knife. It tastes particularly good. Don't try if you are not skilled.

3. After the beef is blanched, it is recommended to wash it with warm water, and cold water must not be used. Beef is not easy to stew if it is stirred with cold water;

4. I like a lot of soup, so I don't want to do it. Both soup and rice are delicious.

Beef can be stewed in a pressure cooker, which saves time, but I prefer beef stewed in casserole. I always think that cooking must be patient, so as to make good dishes.