Fresh burdock, cut into small pieces, soak for 20 minutes in cold water, pull out bleeding water
Onion segments, several ginger pieces, one octagonal, about 10 peppers
Tomatoes cut into petals
Add water to the pot, put the meat into the pot, pour the appropriate amount of cooking wine, boil, remove the floating foam, remove the meat and control the water.
Heat about 5 or 60% of the oil in the pot, stir fry the meat, cook in the cooking wine, a little soy sauce, stir the spices, stir fry, about 3 minutes, pour the meat and soup into the pressure cooker.
Stir fry bottom oil, about 1/4 tomato, stir fry red juice, also pour into the pressure cooker, add appropriate amount of hot water, 10 pieces of rock sugar, cover for about 15-20 minutes
The remaining tomatoes, stir fry under the wok, spare
The pressure cooker is safely opened, add salt, pour the remaining tomatoes, cook for 5 minutes in medium and small heat, then
The burdock is the meat of the beef belly. It is fat and thin. It has a rich taste and is rich in taste. It is the first choice. It sells quickly in the meat stalls. If you can't buy it, you can use the waist and the nest to make the ribs, fat and thin. Good If you have time, soak in cold water, you can also save it, but it is best to use a cold water pot; In addition to these two steps, short-term stir-fry, you can also go to the smell, at the same time, the surface of the meat is slightly zoomed, and the stew is more rich in taste; Star anise and pepper can be used, depending on personal taste; The tomatoes that are smashed together with the meat are added to the tomato broth for the early broth; the two-step tomatoes are properly fried to increase the taste and increase the red broth; Adding water depends on your preference, but when you haven't had meat, it's basically quite a lot.