[Rice Thief Dish] Tomato Potato Beef Stew

[Rice Thief Dish] Tomato Potato Beef Stew 1. Prepare Ingredients: Wash and cut beef brisket into chunks. Peel and cut potatoes into chunks. Cut tomatoes into chunks. Slice ginger and scallions, and smash garlic cloves. 2. Prepare Beef: After cutting the beef brisket into chunks, blanch it in cold water with scallions, ginger, and cooking wine to remove any gamey smell. Then, remove and rinse thoroughly. 3. Sauté for Flavor: Heat oil in a pan. Add scallions, ginger, garlic, dried chili, star anise, and cinnamon, and stir-fry until fragrant. Add an appropriate amount of rock sugar and stir until it melts. Add the beef brisket and stir-fry to coat. Add cooking wine, light soy sauce, dark soy sauce, and oyster sauce, and stir-fry evenly. 4. Stewing Process: Add enough hot water to the pot to cover the beef brisket. Add half of the tomato chunks and a little salt. Transfer the contents to a pressure cooker and stew for over half an hour. Then, add the remaining tomato chunks and potatoes. Cook until done, then reduce the sauce to thicken. Key Technique Summary: 1. Blanch the beef brisket in cold water. This effectively removes blood and gamey odors, ensuring a delicious broth. 2. Add the tomatoes in two stages. First, add half to let the sweet and sour flavor infuse the broth. Add the remaining half at the end to maintain the tomatoes' shape and texture. 3. Adding a small amount of rock sugar while stir-frying the beef not only neutralizes any gamey smell but also enhances the overall sweetness and flavor, adding layers of taste. 4. Using a pressure cooker to stew the beef significantly reduces cooking time and makes the beef more tender and flavorful, which is key to making this dish.