Materials:

Potatoes, brisket, tomatoes, shallots, ginger, cooking wine, oyster sauce, salt, pepper, soy sauce, cinnamon, two hawthorn, several fragrant leaves, two star anises and several dried peppers.

Exercise:

1. First, we prepare a potato, cut it into hob blocks with uniform size, and put it in clear water to isolate the air to avoid oxidation and blackening. Cut the shallots into long sections, slice the ginger and cut a little chopped green onion for later use. Prepare a piece of beef brisket and cut it into 2 cm cubes. Don't cut it too small, it will shrink easily when cooked, and it won't be too big to be tasteless.

2. Boil the water in the pot, first put the tomatoes in and scald them. In the meantime, always pour hot water on tomatoes to make them evenly heated. After the tomatoes are broken, take them out, rinse them quickly with clear water, peel off the skin and cut them into small pieces for later use.

3. Then pour the beef brisket into the pot and blanch it quickly for 30 seconds to remove the blood and oil in the beef brisket. Dump the brisket after it turns white, rinse it with clear water and drain it for later use.

4. Heat the oil in the pot. After the oil is hot, pour in the prepared seasoning, add the onion and ginger slices and stir fry together. Stir-fry the beef brisket and stir-fry it a few times. Add the chopped tomatoes and stir-fry for a while to stir-fry the sand, so that the stewed soup will be rich. Add 5g oyster sauce to make it fresh. Stir-fry oyster sauce, pour some water from the pot to avoid the brisket.

5. Pour a little cooking wine to remove fishy smell, add 4g of salt, 2g of pepper and 5g of soy sauce, and stir to melt and season. After the soup is boiled, turn to low heat and stew for 40 minutes, so that the nutrients in the tomatoes are fully cooked and the beef brisket can absorb the soup.

After 6.40 minutes, pick out the seasonings such as onion and ginger from the pot so as not to affect the appearance and taste of the finished product. Then put the potatoes in the pot and cook for about eight minutes. When the potatoes are ripe and soft, turn to high heat to collect the soup. When the soup is sticky, it can be taken out of the pot and put on the plate. Finally, sprinkle a little chopped green onion and serve.

Technical points

Beef brisket is cut into pieces of about 2 cm, the size is just right, too small is easy to shrink, too big is tasteless; Boil the brisket with hot water, so that the protein on the surface of the brisket will solidify quickly, which can prevent the loss of amino acids and make it more delicious. Tomatoes should be fully fried and fried with sand, and the soup will be more rich and delicious; Don't put potatoes too early, they will spoil easily if cooked for a long time.