Brisket is better. Ingredients: 200 grams of beef brisket 1 tomato 1 potato 1 parsley a little Seasoning (1) anise 2 peppercorns 1 small spoon pepper 2 sections of scallions 1 small spoon of ginger powder 3 tablespoons of soy sauce salt a little bit of wine 2 tablespoons of seasoning (2) a little bit of soy sauce

Gourmet practices

Steps 1: Beef cut into large chunks, tomatoes de-tipped and cut into chunks.

Step 2: Wash the beef, heat the oil in a wok, and when it is 70% hot, add green onion, ginger, cinnamon and star anise, then add the beef and stir-fry.

Step 3: Add soy sauce, white wine and salt, stir-fry well, then add the right amount of water, boil over high heat and skim the foam. (The amount of water in the soup should be added sufficiently at one time, and no water should be added halfway. If the soup is not enough, can only heat water or boiling water, never add cold water, otherwise the open pot of meat encountered cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. (After the soup is adjusted, then put the right amount of salt.)

Step 4: Turn on low heat and simmer for 1 hour so that must be stewed a little, if you have a pressure cooker does not need so long. Then pour in the tomato pieces, until the tomatoes are cooked through, you can turn off the fire out of the pot, put a cilantro with color