The tomato brisket I learned to make today, why is the brisket I made not as fluffy as the one in th

It's okay landlord, people are made to sell it for money, you eat it yourself, as long as the taste is good! If the texture is the same but not as fluffy as the restaurant makes, then it probably means that the restaurant may have added something to it. Rest assured! Something you make yourself is the best!

Tomato brisket.

Ingredients: about 320 grams of beef brisket and tomato, 1 star anise, 2 green peppers, 1 green onion (cut into sections), 1 clove of garlic (cracked), 1 piece of ginger (sliced), 4 1 2 tablespoons of oil, 1 2 tablespoons of water-soluble corn flour.

Seasoning: 2 tablespoons light soy sauce, 1 4 teaspoons salt, 1 teaspoon sugar, pepper to taste.

Method: 1. Wash the beef brisket and cut it into large pieces, mix well with 3 2 tablespoons of oil, add star anise and an appropriate amount of water (about 5 bowls), simmer for about 1 hour over medium heat, until about 2 3 cups of juice remain (reserve).

2. Remove the stems and cut the corners of the tomatoes, and remove the seeds of the green peppers and cut them into large pieces.

3. Heat 3 tablespoons of oil, stir-fry the green pepper slightly, then stir-fry the green onion, garlic and ginger, add (1) beef brisket and tomato, and mix well.

4. Mix the seasoning thoroughly, stir in the beef brisket of (3), add the beef brisket juice of (1), bring to a boil, add green pepper and stir-fry well, and thicken with corn flour water.