Exercise:
1. Cut the beef into pieces, soak it in clear water 10 minutes, then take it out and control the water for later use. Wash tomatoes, cut into pieces, peel carrots and cut into pieces. Peel the onion and cut it into small pieces. Take 2 cloves of garlic and slice them for later use.
2. Add oil to the pot. When the oil is hot, add garlic slices and onion slices and stir-fry until fragrant. When the onion is slightly soft, add the beef pieces and continue to stir fry. Stir-fry until the beef surface changes color and sprinkle with black pepper. Add carrots and stir-fry for a minute or two.
3. Add two bowls of water to drown all the materials, then boil and simmer 1 hour. In this process, pay attention to stir-fry and add water to avoid sticking to the pot. People who don't have enough time can also stew in a pressure cooker for about 30 minutes.
4. After the beef is stewed to 80% maturity, quickly add tomatoes. You can stir with a spoon, crush tomatoes properly and help them dissolve in the soup. You can control the amount of soup left according to your own preferences. After stewing, turn off the heat and sprinkle a little coriander to taste.
Tip: Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boiled. Uncover the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup at a temperature, which plays the role of stewing.