Tomato Beef Brisket Recipe

Cut the beef into small pieces, use cherry tomatoes, cut them in half, dice the spices, and soak the star anise, bay leaves, and cinnamon in water.

Blanch the vegetables in cold water with cooking wine, scallions, and ginger.

Blanch and set aside

Put a little oil in the pan

Stir-fry the cherry tomatoes until they release their juices.

Remove from the water and place on a plate for later use.

In a separate pot, heat a little oil over low heat and melt the rock sugar.

Add the beef, ginger, garlic, and spices, and stir-fry until fragrant.

Pour in boiling water. Add more water if you like more broth. I like to use the broth to mix with rice, so I add more water.

Pour the stir-fried beef and tomatoes into the pressure cooker.

Adding a little less salt will make it more flavorful.

Add another spoonful of light soy sauce

Pressure cook for 20 minutes, then let it cool naturally before opening the lid. This allows it to continue simmering in the pot for a while longer. Don't rush to manually release the pressure and open the lid.

After it cools naturally, pour it from the pressure cooker into a wok, season and reduce the sauce. At this point, taste for saltiness, adjust the saltiness, add some white pepper powder and a few drops of Sichuan peppercorn oil.

Add half a spoonful of sweet potato starch to water, thicken the sauce, and reduce it...

Add chopped scallions before removing from heat, then plate.

My family said it was so delicious! 😆 It's super tasty, you have to try it! It's simple, quick, and goes perfectly with rice.