I can eat three bowls of rice with this stewed beef brisket with tomatoes!

Cooking Instructions

1. Cut the brisket into small pieces, blanch and remove for later use (I cut it a little big, try to cut it small to make it more flavorful)

   

2. The tomatoes are crossed at the top, then blanched and peeled with boiling water, and cut into small pieces for later use

   

3. Heat a pan with a little oil, add the tomato cubes and stir-fry

   

4. Add a pinch of salt to taste and continue sautéing

   

5. Saute until the tomatoes are soft and juiced, then set aside

   

6. Put oil in the pot, add rock sugar, and fry the rock sugar over low heat

   

7. It can turn jujube red, and it can't be fried for too long, remember to be sure to fry it over low heat

   

8. Add the blanched beef and stir-fry

   

9. Stir-fry evenly so that each piece of beef is colored

   

10. Add the green onions, bay leaves, star anise, a few dried chili peppers and continue to stir-fry

    

11. Add light soy sauce

    

12. Add the dark soy sauce

    

13. Add a little more cooking wine

    

14. Stir-fry evenly and then remove from the pan

    

15. Transfer to a casserole

    

16. Pour in the tomatoes

    

17. Add an appropriate amount of water and cover the beef

    

18. Bring to a boil over high heat, reduce to medium-low heat and simmer, simmer for 1 hour and 20 minutes, then add sugar to taste

    

19. Season with salt and simmer for another 10 minutes

    

20. Finally, sprinkle with chopped green onions and serve

    

21. This soup is so fragrant when used for bibimbap!! After eating, I was very satisfied