The simplest method of making tomato stew is as follows:

Tools\Materials: 1 pound of beef brisket, 1 pound of tomatoes, 1 piece of ginger, 5 shallots, 1 tangerine peel pieces, 2 bay leaves, 4 star anise, 3 dried chili peppers, 50 grams of white wine, 2 grams of salt, 20 grams of rock sugar, 2 grams of chicken essence, 2 grams of pepper, 1 carrot, and a spoonful of tomato paste.

1. Cut the tomatoes with a cross-cut knife, blanch them in boiling water for 30 seconds, take them out, tear off the skin, and cut off the stems.

2. Then chop half of the tomatoes, cut half into large pieces, and then cut the carrots into hob pieces. Slice the ginger, tie the green onions into knots, and put them together with star anise, cinnamon, bay leaves, tangerine peel, and rock sugar for later use.

3. Then cut the beef brisket against the grain into large or smaller pieces according to personal preference.

4. After cutting the beef brisket, place it in the pot under cold water, pour in a little white wine to remove the fishy smell, bring to a boil over high heat, skim off the floating foam and blanch for 2 minutes, remove and rinse the attached floating foam with clean water, and drain. Dry and set aside.

5. Heat the oil in the pot again, add the beef brisket and stir-fry until the water is dry, then pour a little white wine along the edge of the pot, add onions, ginger, spices, and rock sugar and stir-fry until fragrant.

6. Then add chopped tomatoes and tomato sauce, then pour a little light soy sauce and stir-fry for 2 minutes until the tomatoes are soft. Today's tomatoes are not sour enough. The tomato sauce here plays a role in increasing the sourness. You can add it or not according to personal preference.

7. Pour in boiling water to cover the ingredients. After boiling, add salt and pepper to taste. Cover and simmer over low heat for 1 hour until the beef brisket becomes tender. If you use a pressure cooker, it only takes 10 minutes to cook the beef brisket.

8. After the beef is stewed, remove the onion, ginger and spices.

9. Add the remaining tomato pieces, turn to medium heat and cook for 3 minutes until the tomatoes are cooked thoroughly, remove from the pan and serve on a plate, sprinkle with chopped green onion and serve.

10. The flavors of tomatoes and beef brisket are fused together. The soup is thick, delicious, sour and appetizing, and it tastes great. Using this method, the beef brisket is soft and tasty, easy to chew, and does not clog your teeth. It is suitable for the elderly and children.