Tomato Beef Roll Pot (番茄肥牛锅)

Instructions

1. 1Heat 1 tbsp oil over medium-high. Add tomato wedges and garlic; stir-fry 5 minutes until the tomatoes collapse into a thick sauce.

   🔍 Look for Medium-high 5 分钟 · 5 minutes

   Visual: 酱汁变成深红，与油微微分离。Sauce turns deep red and separates slightly from the oil.

   You know it's right when: 勺子划出的沟能保持一秒。The spoon leaves a channel that stays for a second.

2. 2Pour in 900 ml hot water with the soy sauce and white pepper. Bring to a rolling boil.

   🔍 Look for High heat 3-4 分钟 · 3-4 minutes

   Visual: 汤色鲜亮橙红，气泡布满整个水面。Broth is a bright orange-red with bubbles breaking across the whole surface.

   You know it's right when: 蒸汽从中心稳定成柱上升。Steam rises in a steady column from the center.

3. 3Add napa cabbage and simmer 4 minutes until the leaves turn translucent and the stems soften.

   🔍 Look for Medium-high 4 分钟 · 4 minutes

   Visual: 菜叶油亮发软；菜帮能弯折而不断。Leaf parts look glossy and wilted; stems bend instead of snapping.

   You know it's right when: 筷子能轻松扎透最粗的菜帮。A chopstick pierces the thickest stem easily.

4. 4Add the vermicelli and cook 3 minutes until soft and slippery.

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 粉丝由不透明白色转为半透明并散开。Vermicelli turns from opaque white to translucent and spreads out.

   You know it's right when: 挑起的粉丝顺滑滑落，不回弹。A strand slides off the chopsticks without springing back.

5. 5Turn the heat to high, add the beef rolls in batches and swish for 20-30 seconds each until the color changes. Scatter scallion and serve at once.

   🔍 Look for High heat 每批 20-30 秒 · 20-30 seconds per batch

   Visual: 牛肉由鲜红转为浅褐，脂肪变半透明。Beef goes from bright red to pale brown with fat turning translucent.

   You know it's right when: 肉片边缘卷起，汤在数秒内重新沸腾。Slices curl at the edges and the broth re-boils within seconds.