Tomato stew brisket risotto

Inputs: tomatoes, potatoes, brisket, rice

Practice:

1. tomatoes hit the cross knife, boiling water to remove the skin, cut into chunks and spare.

2. potatoes peeled and cut into pieces spare, brisket cut into pieces, wash with water a few times to remove the blood, cold water in the pot, add cooking wine, onion and ginger to fishy.

3. Start a pot of oil, beef frying until slightly charred, sheng out standby.

4. tomatoes frying pan, under the beef and stir-fry, half a spoon of soy sauce, soy sauce a spoon, salt, pepper, tomato sauce, half a spoon, stir-fry flavor, add water to simmer, until the beef taste.

5. Add potatoes and turn to medium heat, simmer until the potatoes are soft and flavorful, almost out of the pot, add sugar, to acidity and freshness.

6. Braise into the rice and stir well.