This is a mixed stew, the protagonist is beef brisket, and the supporting roles are potatoes and tomatoes. The final result of the dish is that the tomatoes melt to make a plate of delicious soup, rich and sour, and crispy meat. It can be called a good poultry stew, suitable for all ages, and its practices are different. No matter how it is done, it is a time-consuming kung fu dish.

The following Lao Wang details the methods and precautions of beef stew with tomatoes and potatoes as follows:

First, choose beef brisket. Most people may have no idea about beef brisket, but only know beef brisket rice. Beef brisket usually refers to the meat of beef ribs. The beef in this part is soft, fat and thin, and the stew is not only easy to rot, but also fragrant. Beef tendon, which is hard to eat, is most suitable for making braised dishes, such as spiced beef, but not for frying or stewing. Therefore, you must choose beef brisket for this dish.

Second, choose tomatoes. Tomatoes are a perfect match with beef and sheep meat. Especially tomato oxtail soup. Then tomatoes should be fresh, not sandy or hard, but red tomatoes are the first choice. You can't buy tomatoes that are still small blue melon seeds. Tomatoes are suitable for storage at room temperature. If they are not ideal, they can be put down at room temperature for a few days to make them spontaneously red.

Third, choose yellow potatoes. This stew is suitable for yellow potatoes, but not for potatoes with high water content that are just picked and put on the market. When stewing, potatoes with high water content are easy to dissolve and deform, which affects the taste and impression.

Fourth, the main course cutting and matters needing attention. After washing, peeling and pedicling tomatoes, cut them into small pieces and put them into bowls for later use. Peel the yellow potatoes and cut them into diamond-shaped pieces, or soak them in clean water for three or four centimeters, remove them and drain them for later use. Wash the brisket, cut it according to the grain, and cut the grain, because the beef is cut vertically, otherwise it won't bite badly. Cut the brisket into small pieces of 3 cm, add cooking wine and blanch it to remove the fishy smell and blood foam, remove it and control it to dry for later use.

5. Stir-frying and transfer of dishes. Warm the oil in a hot pan, and the oil can be large, fully lubricate the pan, pour the brisket with controlled moisture into the pan and stir fry, sprinkle cooking wine along the edge of the pan, add ginger slices, green onions and star anise after discoloration, soy sauce and soy sauce, improve the flavor and change the color, stir fry, and if the pan is dry and there is oil, add tomato pieces and stir fry until. Transfer to a casserole, add fragrant leaves, salt, and a few prickly ash granules. If you like spicy food, put two pieces of dry red chili pepper on it, boil it on high fire and simmer for more than 45 minutes. When the simmering time is up, pour the potato pieces into the casserole and stew for another half an hour.

You will find that the soup is full of red meat, the tender and delicious potato starch overflows, the color is extremely attractive, and the flavor is rich. Picking up a piece of beef brisket is quite crisp and rotten, and the potato piece melts in the mouth, and the soup tastes sweet and sour. With a cup of wheat white beer, oh, you are a fairy! It is worth mentioning that seasoning such as anise pepper should be put less to prevent it from losing its flavor.