Yellow braised beef
When making beef brisket, the pink and soft sticky Dingxi small potatoes are added, and the yellow bell pepper is added to the dish with tomatoes, which is a home-cooked and delicious dish.
Initial processing 1. 350 grams of beef brisket washed, washed off the blood water, blanched in cold water, fished out and rinsed, cut into 3 cm square pieces. 2. Wash and peel 300 grams of Dingxishi beans and cut into hob pieces. 3. Wash 300g of tomatoes and cut into cubes. Cooked 1, heat the pot, pour in 20 grams of rapeseed oil, add 5 grams of green onion, 5 grams of ginger slices, 10 grams of yellow bell pepper, add beef brisket pieces to continue stir-frying, pour 800 grams of bone broth and bring to a boil, add shidou chunks, tomato chunks, add 3 g salt, 5 g chicken powder, 4 g chicken juice, 8 g msg seasoning, pour into the pressure cooker, press for 20 minutes. 2. After removing from the pressure cooker, pour the beef into the wok, collect the juice on high heat, add 2 grams of salt to taste, when thick, put it in a small iron pot, sprinkle 10 grams of garlic tomb cubes.