1. Put the brisket in cold water and blanch it with onion and ginger cooking wine.

2. Add onion, ginger, garlic, dried pepper, star anise and cinnamon to the hot oil in the pot.

3. Add a little rock sugar and stir-fry until it melts. Pour it into the chest and stir-fry until brown.

4. A spoonful of cooking wine, two tablespoons of soy sauce, one tablespoon of soy sauce, one tablespoon of oil consumption and then stir well.

5. Put half of the tomato pieces and a spoonful of salt into the heated water, change the pressure cooker to stew for more than half an hour, add the remaining tomato pieces and potatoes, cook and collect the juice, and then take out the pot.