Braised Beef with Tomato and Potato

Method5 steps

1. 1

   Prep the Ingredients

   食材预处理

   Peel the potatoes and cut into 5cm chunks; blanch the tomatoes, remove the skin and core, and cut into 3cm pieces; dice the onion into 0.5-1cm pieces; cut the scallion into chopped scallions (4g) and long segments; soak the beef in cold water for half an hour or blanch it and skim off the foam.

   土豆去皮切5cm大块；西红柿烫皮去芯切3cm块；洋葱切0.5-1cm小粒；葱切葱花（4g）和长段；牛肉泡凉水半小时或焯水撇浮沫。

   ⏱30 min

   • 💡 Score a cross on the tomato to make peeling easier after blanching.西红柿切十字花刀更容易烫掉皮
   
2. 2

   Pressure Cook the Beef

   高压压制牛肉

   Place the beef in the pressure cooker, cover with cold water, and add scallion segments, ginger slices, and 20g cooking wine (Shaoxing). Cook on high pressure for 20 minutes.

   牛肉入高压锅，凉水没过，加葱段、姜片、20g料酒，上汽压20分钟。

   ⏱25 min

   • 💡 This step is to quickly tenderize the beef.此步骤是为了快速让牛肉软烂
   
3. 3

   Fry the Aromatics

   炒香底料

   Cut the beef into 5cm chunks. Pour cooking oil into the wok; when it reaches 40-50% heat, add Sichuan peppercorns, star anise, and bay leaves. Once fragrant, remove them. Add the beef, scallion, and ginger and stir-fry until fragrant.

   牛肉切5cm块。炒锅倒油，四五成热下花椒八角香叶，出香后捞出。下牛肉、葱姜炒香。

   ⏱5 min

   • 💡 If you're worried about burning, add a small amount of the cooking liquid.如果怕糊可以加少量原汤
   
4. 4

   Season and Stir-Fry the Vegetables

   调味与炒制配菜

   Add light soy sauce, cooking wine (Shaoxing), white pepper powder, and tomato paste. Add the onion and stir-fry until translucent. Then add the tomatoes and stir-fry until soft and broken down, and pour in the remaining cooking liquid.

   加入生抽、料酒、胡椒粉、番茄膏，下入洋葱炒至透明。随后加入西红柿炒至软烂化开，倒入剩下的原汤。

   ⏱10 min

   • 💡 Adding a pinch of salt can help the onion release its moisture faster.加一点盐可以加速洋葱出水
   
5. 5

   Simmer on Low Heat

   小火炖煮

   Once boiling, reduce to low heat. Add the potatoes 30-40 minutes before serving, and season with sugar and salt to taste.

   开锅后转小火。出锅前30-40分钟加入土豆，并根据口味加糖和盐调味。

   ⏱40 min

   • 💡 Do not cover the pot, or the potatoes may overcook and lose their shape.不要扣盖，否则土豆容易过烂失去形状