Tomato stewed beef brisket Tomato stewed beef brisket Ingredients: tomatoes, beef brisket, seasonings: pepper, aniseed, fennel, onion, ginger, garlic, parsley, salt, sugar, pepper, Shaoxing wine

Method:

1. Wash the beef brisket and cut into large pieces

2. Cut tomatoes into cubes, cut parsley into sections, slice ginger, cut green onions into sections, and peel garlic< /p>

3. Blanch the cold buffalo beef in a pot.

4. Blanch the bleeding foam, remove and wash with warm water and set aside.

5. Heat the pot and put oil in it.

6. Stir-fry onions, ginger, garlic, pepper, aniseed, and fennel.

7. Stir-fry until fragrant, add parsley segments and stir-fry until fragrant.

8. Add beef cubes, stir-fry, and add Shaoxing wine.

9. Put the stir-fried beef into the pot and add enough boiling water.

10. Boil over high heat and simmer over low heat for 1 hour to make the soup thicker (you can adjust it according to your needs) The tenderness of the beef brisket and the texture of the pot determine the length of time)

11. Add chopped tomatoes, season with salt, pepper, and sugar.

12. Simmer for another 5 minutes, until the tomatoes are soft and rotten and red oil is released.