I have always liked this combination of beef + tomato + onion + potatoes. I used to go to classmates to play. One of my classmates’ buddies had made a dish of beef onions and potatoes. The taste was so unforgettable. It is said that the cooking skills overseas are forced out. . . This time I used the burdock, which is very tender and is suitable for stews.
After the burdock is soaked in cold water for 30 minutes, the burdock is cut into pieces. Inject cold water into the pot, put in the onion section and put it into the sirloin block to ignite and boil for 3 minutes. Remove the meat pieces and rinse them off with water.
The onions are sliced, the tomatoes are cut into pieces, and the potatoes and carrots are cut into pieces.
After boiling the pan, pour the appropriate amount of oil, stir fry the sirloin for 1 minute, then pour in the cooking wine, then pour the ginger into the sauté, add the tomato pieces and stir well.
Inject hot water, not all ingredients. Add enough water at once and don't add it in the middle. After the fire boils, turn to a small fire for half an hour.
Open the lid, add soy sauce and salt. The small fire continued for 40 minutes.
Pour the potatoes and carrots for another 20 minutes. Sprinkle with pepper, turn it over, turn off the flame.
Go to the table and start.
The soup is a little more, and it is delicious when it comes to noodles and rice.