1. If the tomatoes are small, you can use two tomatoes, wash them and cut them into pieces for later use without peeling them.
2. Cut the sirloin into small pieces, blanch in cold water for 3 minutes, boil and turn to medium heat.
3. Wash the blanched beef brisket with clear water and prepare for frying.
4. Pour an appropriate amount of cooking oil into the casserole, add yellow rock sugar and stir-fry until it melts, then add other stir-fry materials such as onion and ginger, and stir-fry the fragrance.
5. Pour in the sirloin and stir fry evenly, and pour in the delicious soy sauce and stir fry evenly.
6. pour in the tomato pieces. At this time, only two-thirds of the tomato pieces were put in, and finally one-third was left. Stir well.
7. Add water, you can put more water, casserole stew will have a lot of water lost in the form of steam.
8. Cover the pot and start stewing. After boiling, turn to 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, which leads to different stewing time, and finally it is marked by soft rotten meat.
9. When the beef in the pot has been stewed, add the remaining tomato pieces, add the right amount of salt, stir fry evenly and stew for 3-5 minutes.
10. Finally, if there is a lot of soup, you can open the lid and turn on the fire to receive the soup in a satisfactory state.
1 1. Out of the pot.