2. Prepare 500 grams of beef brisket, cut into thick slices and then diced. Wash two or three tomatoes, put a cross knife and blanch them in boiling water for about 2 minutes. Take out the tomatoes when they are hot and soft, peel them and cut them into small pieces for easy frying. Cut the scallion into sections, slice the ginger, cut the shallot into chopped green onion, and prepare some star anise, angelica dahurica, dried pepper and green pepper for later use.
3, burdock cold water pot, simmer until the fragrance. Add a little salt and chicken powder, and then pour a little cooking wine to help remove the fishy smell. First, slowly boil the blood and impurities in the brisket. After the water is boiled, remove the floating foam from the pot and cook until no impurities overflow. Take out the brisket, rinse it with clear water and control the water for later use.
4. Add hot oil to the pot. When the oil is hot, pour in spices such as onion and ginger, and stir-fry over low heat for about 1 min. Pay attention to observe the color of pepper when frying, and avoid frying. Stir-fry the spices until the color turns Huang Shi. Put the brisket in the pot and stir it evenly, so that the brisket can absorb the fragrance and taste.
5. Add 2 grams of chicken powder, 2 grams of salt, 1 gram of spiced powder, 5 grams of cooking wine to remove fishy smell, a little fresh sugar, a little soy sauce and sesame oil, stir-fry seasoning, and finally add a little soy sauce background color. Stir-fry until the color is even, and then pour a proper amount of water from the pot, and the amount of water should not exceed the brisket. After the pressure cooker is started by SAIC, it only takes about 10 minutes to simmer slowly.
6. 10 minutes later, deflate the pressure cooker, pour out the beef brisket and control the dry soup, and pick out the seasonings such as onion and ginger. Heat oil in another pot, add a little chopped green onion and stir-fry until fragrant. Pour the tomatoes into the pot and stir-fry for 2 minutes, fully stir-fry the red juice inside to add color and flavor to the dishes. Then add 2 grams of chicken powder, 2 grams of salt and a little sugar, stir well, then pour some water from the pot and add a little soy sauce to make the tomato soup more rosy.
7. After the tomato soup is boiled, pour the beef brisket into the pot and simmer for 5 minutes on low heat to let the flavors of tomato and beef penetrate each other. After 5 minutes, add a little water starch and turn to high heat to collect juice. When the soup thickens, take it out of the pot and put it on the plate. Sprinkle a little chopped green onion at last.