Cooking Steps

1. 

   Step1:Add dried ginger powder, prickly ash and a proper amount of cooking wine into the clear water. Put the beef brisket into it. Cook it for a while (because I don't like ginger, so I use ginger powder instead. At this time, add prickly ash to the cooking wine when I don't want to stew.

2. 

   Step2:In the process of cooking, cut the green onions and onions into pieces. Wash the tomatoes and cut them into small pieces.

3. 

   Step3:Stew the brisket for about 20 minutes. Take it out. Set aside.

4. 

   Step4:Put some oil into the wok. Stir fry the shallots and onion powder until fragrant. Put the diced tomatoes into the wok. Stir fry them slowly. Stir in the beef brisket and stir well. Pour all the things in the wok into the wok. Connect the clear water to the wok and then pour them into the wok (here, change the wok to think that the stew in the wok is better. The clear water is used to stir fry the leftover tomato brisket in the wok so as not to waste it

5. 

   Step5:Stew in a big fire until the water is turned on and then simmer in a small fire. Add some soy sauce and salt to taste. Wash and cut the cilantro and pour it into the pot in about 40 minutes (like the flavor of cilantro, cook more for a while and taste better). About an hour or so, take out and taste the soft and rotten degree of beef brisket. (I don't like the special rotten one. The normal soft and rotten degree will be out of the pot). I think it's almost time to turn off the fire and get out of the pot.