Stewed Beef with Tomatoes

1. Material drawings.

2. Cut beef into pieces, add wine, scallions, ginger and blanch in water

3. Cut tomatoes into pieces, potatoes into pieces, and onions into pieces.

4. Rub the lemon skin with salt, cut off both ends, and use a knife to cut off the skin.

5. Use a blade to remove the white film inside.

6. Try to clean the white film as much as possible.

7. Cut lemon peel into shreds.

Cut the lemon meat into pieces and remove the white film.

9. Wash the blanched beef thoroughly.

10. Heat water in a soup pot and stir fry some onions in another wok until fragrant.

11. Add tomato chunks and stir fry.

12. Make tomato sauce.

After the water in the soup pot boils, add blanched meat, stir fried sauce, sliced vegetables, shredded lemon, and half lemon cubes.

14. Bring to a boil over high heat and then simmer over low heat until the meat is tender.

15. Season with salt and serve. I cut two green vegetable roots in Shanghai Qing, blanched them in water, and added them to the soup when it was ready. It can be ignored. I intended to include the vegetable leaves, but I forgot.