1. Wash beef brisket and cut into pieces, wash peas after peeling fascia, cut cherry tomatoes in half after washing, peel onions and cut them into strips, peel carrots and potatoes and cut them into hob blocks;

2. Heat the pot on the fire, pour in the oil, when the oil temperature is 40% hot, add the onion strips, stir-fry the onion on medium and small fire until it becomes transparent (about 1 min), pour in the beef pieces, stir-fry until the beef turns white, pour in clear water until the beef doesn't pass, and skim off the floating foam after the fire boils;

3. Add cooking wine and soy sauce, mix well and cook for 40 minutes on low heat;

4. Add potato pieces, carrot pieces and cherry tomatoes, continue to cook for 2 minutes, and then turn off the heat. Do not open the lid, cook other foods with the warmth of the pot for about 5 minutes;

5. If you like to eat beef pot with thick soup, you can open the pot cover, continue to cook with high fire for 5 minutes, thicken the soup, and finally add peas and cherry tomatoes and cook with high fire for 30 seconds.