Beef rib with tomato(fan qie niu lei )

Beef rib with tomato

Introduction:

"The whole family likes to eat beef, or fried steak, or various stews, but rarely used for frying, because they always feel that beef should be eaten in large pieces. Especially in the cold winter in the north, it's a very happy thing for the family to enjoy themselves around the dining table on snowy nights. Sometimes I don't know much about it. I forget when I heard that beef and potatoes hurt my stomach. I haven't used this combination since then. Green radish (yes, not white radish). Stewed beef with green radish has a good taste (white radish), carrot or tomato. Each has its own flavor, just look at the mood at that time. Many people like to use beef brisket. In fact, for me, the best part of beef stew is beef ribs, which is moderately fat and thin, and has a solid taste. When it's cold, sour tomato and beef rib soup will make you have a good appetite. "

Production steps:

Step 1: prepare materials. There is no ginger at home, so use ginger powder instead, it is best to use ginger.

Step 2: cut the tomato into small pieces. Because the beef stew takes a long time, it's naturally soft.

Step 3: cut the beef ribs into pieces. The size depends on your preference and time. Enough time can be a little bit bigger, more stew for a while, eat more enjoyable. Less time, less time.

Step 4: fill the wok with water and put in beef, scallion, star anise and fragrant leaves in cold water.

Step 5: bring the fire to a boil. Because the meat is very clean, there is no need to start another pot and skim the foam directly.

Step 6: put cooking wine, rice vinegar, soy sauce (not too much), Zanthoxylum powder, ginger powder, half tomato, bring to a boil again, turn to low heat and simmer for 40 minutes.

Step 7: then put in the other half of the tomato and tomato sauce, boil over high heat, then simmer over low heat for 30 minutes, then add salt, and simmer for 10 minutes.

Step 8: if you like the soft and rotten beef, you can increase the time appropriately and master it by yourself.

Materials required:

Beef rib: 800g

Tomato: 1000g

Coriander: a little

Star anise: two

Scallion: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Rice vinegar: right amount

Pepper powder: right amount

Ginger powder: right amount

Soy sauce: moderate

Salt: right amount

Tomato sauce: right amount

Note: 1 ribs to buy fresh and clean, because my practice does not blanch this step, directly stew. I don't like the non stick pot. Although it's convenient, I always feel that the coating is unhealthy and I can't make the original taste of the dishes. So I have been using SUPOR's uncoated cast iron pot, 32cm large enough, for many years. But the last two years are not as good as before. This dish doesn't need casserole. It tastes better in iron pot. Don't like too sour, you can omit ketchup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Fan Qie Niu Lei