Cooking Steps

1. 

   Step1:Wash the tomatoes, peel the potatoes, cut into small pieces, wash the onions, cut into strips and filaments, slice the ginger, clean the shallots and knot the

2. 

   Step2:Wash the brisket. Selectively remove the fat and mucous membrane parts. Cut into 23cm square blocks for standby

3. 

   Step3:Take the water in the pot, put the shredded ginger, scallion knot, prickly ash and cooking wine into the pot, put the cut beef brisket into the pot and boil it; take out the oil of the froth when it overflows, rinse off the froth attached to the brisket with warm hot water, control the water for standby

4. 

   Step4:Heat up the pot and pour a little oil into it. Stir fry the thick ginger until it is fragrant. Stir fry the beef brisket until the meat surface is slightly brown and contracted. Pour the beef brisket into the stew pot. Add enough soup. Bring to a boil over high heat and cover with low heat and simmer for about 30 minutes

5. 

   Step5:Pour the whole tomato, onion shreds and potato pieces into the pot. After boiling over high heat, turn to medium low heat and continue to cover and simmer for about 1 hour

6. 

   Step6:When the tomatoes are cooked and soft, gently tear off the persimmon skin. Use a spoon to crush the whole tomato. Ha ha. Actually, I'm very evil fun. God knows. How much I like to see the scene of Tomato bursting pulp. The whole pot of soup color suddenly becomes gorgeou

7. 

   Step7:At this time, seasoning can be carried out according to personal taste. Add concentrated tomato juice (about 2 tablespoons), sugar (about 1 and a half teaspoons) and proper salt into the pot. Mix the seasoning in the pot and continue to stew for about 30 minutes. When the soup is thick, you can start the pot.