Tomato brisket The method is simple and super rice

This recipe is very simple, and the ingredients are few, and if you like potatoes, you can also add some potatoes to stew with the last step, but I think only tomatoes are more pure.

Ingredients

Brisket 500 g

Tomatoes 5 pieces(850 g)

Rocksugar 1 spoon(13-15 g)

Staranise 1 pc

Cinnamon 1 smallpiece

bayleaves 3 slices

ginger 3 slices

soybeanpasteorbeanpaste 1 spoon(25-30 g)

Tomatopaste(ifyoudon'thaveit,youcanleaveitout) 1 sachet(35 g)

1/2spoonofsalt

Cooking Instructions

Beef brisketThe frozen beef brisket I bought, 500 grams. Soak in water for more than half an hour, and change the water many times halfway to clean. Soak until the beef turns white (pictured). There is no need to blanch or put cooking wine.
Drain the brisket into the water and blot the water with kitchen paper.
The 5 medium size tomatoes weighed about 850 grams, and any more would not hurt. Blanch the skin with boiling water (it doesn't matter if you don't peel it, just pick it out when you eat it). Cut into cubes and set aside.
Three slices of ginger, three bay leaves, a small piece of cinnamon, and an star anise are ready to come out for later use.
I usually use 13-15 grams of rock sugar. If you don't weigh it, just look at the picture below, this spoonful is about the same.
Stir-fry the sugar: Add oil to the pot, put in the rock sugar after the oil is warm, turn on the high heat first, fry until the rock sugar melts half, change to low heat and continue to fry, turn off the heat when the rock sugar becomes brown, and quickly put the beef in and stir-fry. At this time, it was replaced by a fire. (Be careful not to fry the paste, you really won't put the beef and rock sugar in the pot at the same time and fry them together)
Stir-fry until the beef changes color, add ginger, star anise, cinnamon, and bay leaves and continue to stir-fry for 2-3 minutes.
Then put a spoonful of Haitian soybean paste or June fresh bean paste, which tastes similar. I weighed this spoonful of 27 grams, and everyone put 25-30 grams on it.
Continue to stir-fry until fragrant.
Add two-thirds of the freshly prepared tomatoes and continue to stir-fry.
After stir-frying the soup, pick out all the seasonings and throw them away. It can be operated with the heat off.
Pour the tomato brisket into the electric pressure cooker and add the hot water that has been submerged with the beef. None of the tomatoes on the market are too strong now, so I like to put a small packet of tomato sauce (35 grams, not tomato sauce) at this time. If you really don't have it, you don't need to add it. Adjust to maximum pressure for 35-40 minutes.
After 40 minutes, pour it into the wok (the color is already very beautiful at this time), put an appropriate amount of salt according to your taste, and add some sugar if you like sweetness.
Put the remaining tomatoes in it and simmer over high heat for 5-10 minutes.
If you put potatoes in at this time, first put the potatoes on low heat and cover the pot and simmer for 10 minutes, then open the lid and let the tomatoes simmer over high heat for 5-10 minutes.