Practice, 1: Don't cook the bought beef brisket, cut it into 2cm square pieces and soak it in clear water for 2 hours.
2: Cross the tomato, blanch it in boiling water for about 30 seconds, remove and peel it, and then cut it into large pieces for later use.
3: Add enough water to another pot, blanch the brisket in cold water for 3-5 minutes, remove and wash, and control the moisture.
4: Heat the wok, add a small piece of butter to melt, then add the sirloin and stir-fry for 3-5 minutes, and then add 1 star anise, 1 fragrant leaves and a dozen fennel to stir-fry for fragrance.
5: Then add tomatoes, stir-fry slowly, add tomato sauce and stir-fry, cook rice wine along the pot, add enough water to boil, and then add some soy sauce to color.
6: Pour the brisket directly into the pressure cooker, simmer for about 20 minutes, then pour it into the wok, pick out the star anise and fragrant leaves, and the onion and ginger pieces.
7: Use high fire to collect juice until it is thick, then add onion and colored pepper and mix well. The tomato brisket is ready!
Overview of technical points:
1: Pay attention when changing knives. You must cut it horizontally, so as to achieve the effect of rotten meat and soup. Don't cut it too small, it will shrink!
2. In order to remove the fishy smell in the brisket, it must be soaked in clear water or washed with running water 1 hour.
3. When blanching, be sure to put cold water, which not only ensures the removal of fishy smell, but also retains its nutritional value.
It's wrong to cook the beef brisket directly in the pot. You should fry the beef brisket with 30 grams of yellow oil, which will be more fragrant and layered. Be sure to add this 1 step!
5: It is best to stew beef brisket with red wine. If not, you can use yellow wine or cooking wine. You can do whatever you want.