INGREDIENTS:
- 1 pound brisket
- 3 middle size tomatoes ;cut into small wedges
- 1 tablespoon ketchup (optional for coloring and favoring)
- pinch of salt
- pinch of ground pepper
- 2 star anises
- water as needed
- 1/4 red onion, cut into shreds
- 2 garlic cloves, minced
- 1 tablespoon cooking oil
- 4 ginger slices
- 2 spring onions
- noodles for serving
INSTRUCTIONS:
- To treat with the brisket: cut the brisket into large chunks around 1/5 inches as they will shrink after boiled and then soak in clean water for around 1hour. Change the water twice. This is to remove any raw taste and blood water in the meat. Or you can choose to cook the brisket in boiling water for around 2 minutes and wash and drain.
- Heat up around 1 tablespoon cooking oil and fry the garlic until aroma. Add red onion shreds and continue frying for around 1 minute. Add beef chunks and fry until strong aroma of beef.
- Add ginger, green onion and star anise. Pour enough water to cover and then simmer for around 1 hour until the brisket becomes soft and almost cooked.
- Add tomato wedges and continue simmering until the tomato wedges almost melt in the soup.
- Add ground pepper, salt and ketchup. Use high fire to thicken the sauce until preferred.
- Cook the noodles according to the instructions on the bag and then transfer the noodles to the serving bowl.
- Scoop the soup base to serving bowl; garnish chopped green onion and serve immediately.
Source: China Sichuan Food
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