Tomato stewed beef brisket practice is as follows:

Tools / raw materials: beef brisket, pot, cold water, cooking wine, ginger, spoon, knife, oil, rock sugar, sliced onions, garlic, salt, sugar, pepper, soy sauce, a tablespoon of tomato sauce, potatoes, starch water.

1, brisket clean, cut into about 3 cm long pieces.

2, wash with water a few more times, start a pot of boiling water, cool water in the pot, put the brisket pieces, add a tablespoon of cooking wine and ginger.

3, the water boiled a lot of foam, with a spoon to fish out the foam, brisket block to blanch 5 minutes, fully remove the blood inside. Fished out and rinsed and drained.

4, tomatoes with a knife in the skin by cross pull a little, easy to wait a little peel. Start a pot of water, when the water boils, put the tomatoes in the simmer for a minute.

5, fishing out, with cold water to cool down a bit, the skin is very easy to peel a good. Cut into pieces, do not have to cut too small.

6, a pot of oil, under a handful of rock candy grains, the rock candy grains boil slowly turn amber. Pour into the drained brisket pieces stir fry.

7, about 2 minutes of stir-frying, brisket blocks fully colored, onion slices, ginger, flattened garlic put together.

8: After about 2 minutes of stir-frying, pour 2/3 of the tomato pieces in and stir-fry until the tomato pieces are soft. Add a little bit of salt, sugar, pepper, soy sauce, a tablespoon of tomato sauce, continue to stir fry evenly.

9, add 4 bowls of water, high heat boil to medium-low heat slowly stew. Prepare a potato, peeled and cleaned, cut into small pieces. Pour in the potato cubes and the remaining tomato cubes, and continue to simmer over high heat for 4 minutes.

10, finally come half a bowl of starchy water, let the soup more thick. Come to a bowl of rice, tomato stewed beef brisket plate on the side of the rice, rice absorbed the sauce, to a big mouth, too delicious.