Private stewed beef with tomato

1

Change the beef patter or sirloin into medium pieces. I originally wanted to use sirloin but bought steak when it sold out. Remove the butter and skin, leave the fat, and I also remove some of the extra fat.

2

Place it in a basin and rinse off any dirt and blood on the surface with cold water. Wash it several times

3

Put the green onion and ginger slices into the pan, put the beef in cold water, and bring to a boil. Don't be stingy with onions and ginger, here it is to remove the fishy smell, and add some cooking wine.

4

After boiling, skim off the foam and cook over medium heat for ten minutes, shortening the time if there is little meat.

5

Remove the beef and control it for later use, pick up the onions and ginger, and leave the meat broth. Filter the soup three times using a colander with a thin mesh.

6

Make a cross on the top of the tomato's head, boil a basin of boiling water, put the tomato down, continue to boil over high heat for 30 seconds, turn off the heat and let the tomato soak in the hot water for two or three minutes.

7

Wash the vegetables, cut the carrots and potatoes into pieces (I forgot to pat the potatoes), dice the onions (no need to be particularly chopped), remove the tomatoes from hot water, peel, peel, and cut into small pieces.

8

Pour oil into the pan and put in the cut potato pieces until the edges of the potatoes are transparent and the skin has an obvious fried crispy layer (this is to keep them as they are when stewed for a while). Set aside for later use

9

Leave the base oil in the pan, add a little more. Stir in the peeled diced tomatoes to produce red oil

10

Put in a tablespoon of ketchup, and I use a canned ketchup, a big bucket of it. The spoon I use is a large round spoon.

11

Stir well and pour in a bowl of red wine.

12

Add diced onions

13

Stir fry until the onions are thin, add in the blanched beef pieces and stir fry until the sauce is evenly wrapped on each piece of beef.

14

Add the broth just filtered. You have to ignore the ingredients.

15

Add a little soy sauce or soy sauce (not particularly much to neutralize the sourness of the tomatoes)

16

Add appropriate amount of sugar and salt. Add a little pepper. I added white pepper or black pepper. I don't have black pepper at hand, so I used white pepper. White pepper is Chinese, some black pepper is Western and some (I suggest you add sugar and salt while tasting the soup)

17

Bring to a boil over high heat and turn to low heat, cover and simmer for 50 minutes.

18

Flip through it halfway, add carrots after stewing for nearly fifty minutes. Be sure to add the carrots first. First, the carrots are not easy to cook and secondly, the potatoes will gelatinize the starch and accelerate the juice collection, causing the vegetables to be undercooked or burnt.

19

Add the carrots for ten minutes and then add the oiled potatoes. If the soup is ready to dry, add some of the beef soup just now. If the beef soup is used up, add appropriate amount of boiling water. Whenever you add soup, add appropriate amount of red wine, salt, sugar and ketchup.

20

Turn off the heat until the potatoes are ripe and the soup is thick. Add the vegetables and stir-fry evenly and then taste the taste. You can make appropriate adjustments. After adding the potatoes, keep flipping through them to avoid burning the pan. I personally suggest not to collect the soup too dry. You can hang the juice on every piece of ingredients you receive. It is better to have thick juice when you serve it in the utensils~Eat bibimbap!

21

Finished product drawing ~

1. Pour cold water into the pan when cooking meat, and don't be stingy with green onions and ginger. Remember to skim off the foam. When adding soup, you must add boiled meat soup to give the beef a strong flavor. The broth should be filtered before use.

2. Potatoes should be oily until there is a layer of meringue on the surface, and they are ripe for three or four.

3. Don't omit red wine, it tastes much better than adding cooking wine.

4. The tone of this dish is not salty and fresh, so the amount of salt should be controlled to just neutralize the acidity of the tomatoes and the sweetness of the white sugar, so that the finished product is not obvious sweet and sour after entering the mouth, but it is indeed sweet and sour.

5. The tomatoes must be peeled, and the onions will disappear when they reach the final product. So this dish is suitable for children who do not eat onions.

6. I stewed it for nearly 80 minutes in total.