The dish is sour and sweet, the beef is fresh and fragrant, the potatoes are soft, the soup is thick, and the rice, noodles and rice noodles can be used. One of the favorite of Xiaojia Xiaotang! The beef is selected as a piece behind the plum, which is fat and thin and relatively tender. Cut the appropriate size and prepare the desired seasoning.
Prepare the desired seasoning and cut the appropriate size of the beef.
Add cold water to the pot, add the chopped beef, and cook in a pan.
After the water is opened, the beef is removed with a colander. It does not need to be boiled for a long time. When the water is opened, the fire can be turned off and the beef is removed. This step is to boil the blood in the beef.
Add a proper amount of salad oil to a clean pot, heat it, add the pepper to the scent, and remove the pepper.
Add onion ginger, star anise, and dry chili.
Put the beef in the water and fry over medium heat until the beef flavours.
Add boiling water.
Add the prepared hawthorn and dried tangerine peel, add seasoning, soy sauce, salt, rice wine, salt, add a little less, and then season. Cover the lid and simmer for about an hour.
The boiled beef is served in a pot, and you can pick up cabbage, potatoes, and boiled beef noodles. Here, the braised beef is finished.
Peel the tomatoes, cut small pieces, potatoes, carrots and cut the appropriate size.
Add oil to the pan, stir fry the tomatoes, add the appropriate amount of tomato sauce.
Stir-fry the tomatoes and add the potatoes and carrots.
Add the boiled beef, cover the lid and simmer until the soup is thick, seasoned, and turn off the heat.
The amount of braised beef here is relatively large, and I only added half of the amount of beef in the tomato sauce. The remaining half can cook other flavors.