The potato beef wrapped in fragrant tomato sauce is full and full. This dish is absolutely secret. After studying for many years and sharing it with different friends, it is the fastest dish to be eliminated on the table. Now share it with friends.
Wash the beef and cut into pieces. Pour in cooking wine, soy sauce, soy sauce for about 10 minutes (the landlord's habit is to wash the beef completely and then marinate it, or the raw beef in a cool water for a while to soak the bleeding water before pickling If you don't feel relieved, you can get rid of water first, but you can't pick it up.)
Cut the carrots and potatoes into pieces, cut the tomatoes and cut the onions into strips. Cut the onions, ginger and garlic.
Heat the oil in the pan. After the oil is hot, add the chopped onion ginger and garlic to the scent and add the dried chili. Pour the marinated beef, stir fry for a while, add star anise, cooking wine, a little soy sauce.
After the beef is evenly colored, pour the onion and tomato pieces into the pot. Stir fry evenly, it is best to use a spatula to squeeze the tomatoes to make the tomatoes softer and easier.
After a few minutes of frying, add hot water to drown the beef. Cover the lid, boil and simmer for 15 minutes.
After 15 minutes, add the potato pieces and carrot pieces. After the fire is boiled, turn to a small fire and cover with a lid for about 30 minutes.
After about 30 minutes, uncover the lid, add the appropriate salt according to your taste, order a few drops of beautiful soy sauce or a little chicken (you can also use the seasoning, it is already fresh enough. I have no MSG or chicken essence). The taste is really fresh). After seasoning, turn to the fire to collect the juice, stir with a spatula to avoid sticking the pan. When you see the soup close, turn off the fire and add the chopped green onion to the table.
1. On traditional potato beef, adding onions and tomatoes is a icing on the cake. In the end, you won't see onions and tomatoes on the plate, because both of these materials melt into a thick soup, wrapped in beef and juicy. Add a layering of taste. The dried chili section can also be left unattended. Look at the personal preference. 2. This is a fat and thin beef block, not a calf. Stewed sirloin can also use this recipe, it is time to lengthen. 3. Many pro-feedbacks say that beef will be chai, and the choice of beef is to choose fat and thin beef instead of lean beef. If it is burdock, the taste is very good, but the hot boiled water in step 5 will be added because it will be stewed for a longer period of time (stewed At least one hour). 4. Regarding the need for beef to be drowned in advance, it is entirely up to personal habits. My habit is to completely clean it (or let it go into the cold blisters for a while, then blister the bleeding water and wash it) and then marinate it for easier taste. (Every day, people come to question the problem of not drowning. If you want to swear, the menu is dead and the living is alive. Everyone has different cooking habits.) 5. Many pros doubt that my beef is not. Isn’t it really worthwhile to make it last? First of all, the beef has been completely washed and salted in advance. Secondly, I put the octagonal tomatoes, onions, onions, ginger and garlic. Is it for the sake of good looks? Of course, they have played a big role in removing cockroaches! Also enriched the taste and nutrition