Gold medal stewed brisket with tomatoes and potatoes

Stewing beef brisket may seem simple, but it's actually hard. Teach you a trick that 99% of people don't know! Zero foundation can make a rich soup, soft and glutinous potatoes, crispy belly and meat, enough ingredients, enough clock, enough flavor gold medal tomato and potato stewed brisket

Ingredients

Beefbrisket 2 catties

ginger appropriateamount

greenonions appropriateamount

cinnamon alittle

staranise alittle

bayleaves alittle

cookingwine 1 spoon

rocksugar 10 g

darksoysauce 1 spoon

lightsoysauce 2 spoons

Fuelconsumption 1 scoop

salt Alittle

sugar Alittle

Tomatoes 4

potatoes 3

Cooking Instructions

Prepare the materials first
Beef brisket in a pot under cold water, add sliced ginger and cooking wine
Bring to a boil and skim off the foam, rinse and drain.
Pour oil into the pan and stir-fry the rock sugar (brown-red)
Then pour in the brisket and stir-fry evenly, add a little dark soy sauce, light soy sauce and oyster sauce
Stir-fry the bottom half of the tomatoes a few times and heat the water over the beef
Under the spices
A pinch of salt and sugar to taste
Bring the heat to a boil and simmer for an hour
Once the beef is tender, pour in the potato wedges, cook for ten minutes and add the remaining tomatoes
Keep cooking for a few minutes!
Beef brisket stewed with tomatoes and potatoes in a low-fat and delicious soup with a rich broth
It's really wonderful to pair with white rice! The overflowing aroma stirred every nerve in me, and it was so difficult to master the skills of cooking beef brisket, which was soft and delicious.