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

If I don't say it's stewed beef brisket with tomatoes, can you tell it? Because the tomatoes are completely stewed very soft, the soup is very rich and thick, and the full tomato juice with the brisket is really fragrant, and you must use this soup to soak rice!! Super tasty

Ingredients

Brisket 1 catty

Tomatoes 4

bayleaves 2 slices

driedchilipeppers 3

Greenonions Appropriateamount

Staranise 1

Oil,salt,lightsoysauce,sugarandothercommonlyusedseasonings Appropriateamount

Cooking Instructions

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)
The tomatoes are crossed at the top, then blanched and peeled with boiling water, and cut into small pieces for later use
Heat a pan with a little oil, add the tomato cubes and stir-fry
Add a pinch of salt to taste and continue sautÃ©ing
Saute until the tomatoes are soft and juiced, then set aside
Put oil in the pot, add rock sugar, and fry the rock sugar over low heat
It can turn jujube red, and it can't be fried for too long, remember to be sure to fry it over low heat
Add the blanched beef and stir-fry
Stir-fry evenly so that each piece of beef is colored
Add the green onions, bay leaves, star anise, a few dried chili peppers and continue to stir-fry
Add light soy sauce
Add the dark soy sauce
Add a little more cooking wine
Stir-fry evenly and then remove from the pan
Transfer to a casserole
Pour in the tomatoes
Add an appropriate amount of water and cover the beef
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
Season with salt and simmer for another 10 minutes
Finally, sprinkle with chopped green onions and serve
This soup is so fragrant when used for bibimbap!! After eating, I was very satisfied