Braised Beef Brisket with tomato and potato(fan qie tu dou shao niu nan )

Braised Beef Brisket with tomato and potato

Introduction:

"It's the first time I've sent out a recipe, and it's also the first time I've made a Braised Beef Brisket with tomato and potato. I forgot to take many photos in a hurry. Beef Brisket with tomato, sour, very delicious. After a pot of cooking, the children call it delicious and let me do it next time. Novice on the road, please give me more advice. "

Production steps:

Step 1: thaw the beef brisket, put it into clear water, add a few Chinese prickly ash and soak it for two hours. Change the water three times during this period to soak the blood

Step 2: put the beef brisket into the pot, add appropriate amount of cold water to boil, skim the blood foam, add green onion, ginger and tea (wrapped with gauze), put it into the pressure cooker, and press the meat key

Step 3: cross the tomato and take a bath in boiling water. It's easy to peel

Step 4: dice tomato

Step 5: clean the potatoes, peel them, cut them into large pieces and put them in clean water

Step 6: peel carrot and cut into hob pieces

Step 7: heat the wok, add a little oil and stir fry the diced tomatoes

Step 8: put the cooked beef brisket and soup in, green onion, ginger and tea

Step 9: stir fry and add potatoes and carrots

Step 10: bring to a boil over high heat, turn to low heat and simmer for 40 minutes

Step 11: the delicious tomato and potato braised beef brisket is ready, and the soup bibimbap is delicious

Materials required:

Beef Brisket: 500g

Potatoes: 3

Tomatoes: 2

Carrots: 2

Zanthoxylum bungeanum: right amount

Ginger: moderate

Scallion: right amount

Tea: right amount

Salt: right amount

Oil: right amount

Note: when cooking beef, do not put cooking wine, put some tea is easy to boil rotten

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sour and salty

Chinese PinYin : Fan Qie Tu Dou Shao Niu Nan