Steam Casserole Recipe

500g beef brisket, 1 tomato, appropriate amount of oil, appropriate amount of yellow rock sugar, 1 large piece of star anise, 1 cinnamon bark, 1 bay leaf, 1 piece of Sichuan peppercorns, 20 very fresh soy sauce, 2 tablespoons of water, appropriate amount of tomato sauce, 2 tablespoons of salt, appropriate amount

1. If the tomatoes are relatively small, you can use two, wash and cut into pieces and set aside. No need to peel them.

2. Cut the beef brisket into small pieces, blanch it in a pot under cold water for 3 minutes, then turn the pot to medium heat.

3. Rinse off the blood foam from the blanched beef brisket and prepare the stir-fry ingredients.

4. Pour an appropriate amount of cooking oil into the casserole, add yellow rock sugar and stir-fry until melted, then add onion, ginger and other stir-fry ingredients and stir-fry until fragrant.

5. Pour in the beef brisket and stir-fry evenly. Pour in the very fresh soy sauce and stir-fry evenly.

6. Pour in the tomato cubes. At this time, only add two-thirds of the tomato cubes, leaving one third for last, and stir-fry evenly.

7. Add water. You can add more water. The casserole stew will also lose a lot of water in the form of steam.

8. Cover the lid and start stewing. After boiling the pot, turn to medium-low heat. This process takes about 40 minutes to 1 hour, maybe longer, because the beef brisket we bought is different from the casserole we used. The stewing time of meat varies, and the end result is marked by tender meat.

9. When the beef in the pot has been stewed until tender, add the remaining tomato pieces, add an appropriate amount of salt, stir-fry evenly, and simmer for another 3-5 minutes.

10. Finally, if there is a lot of soup, you can open the lid and turn on high heat until the soup is in a satisfactory state.

11. Take out the pot.