The method is as follows:

1. Cut the beef brisket into small pieces, wash it, soak it in water for more than two hours, soak out the blood, blanch it, and take it out for later use.

2. Put oil in the pot, put the chopped tomatoes into the pot and stir-fry. After about 3-5 minutes, add the onion and ginger and continue stir-frying until the soup comes out.

3. Add the beef brisket and stir-fry together, so that the beef brisket can fully absorb the tomato soup. Add boiling water, cover the pot, bring to a boil over high heat, turn to low heat, and simmer.

4. Add potatoes and carrots half an hour before serving. Add appropriate amount of salt and MSG to season before serving.