1. Cut the beef brisket, soak it in cold water for 2 hours, and change the water several times until the water becomes clear.

2. Boil the brisket in cold water for 5 minutes, then wash the blood foam with warm water, and control the water to dry for later use.

3, onions, potatoes, carrots, tomatoes, all cut into pieces.

4. First, fry onions and carrots in oil. Carrots are more nutritious.

5. Put the onions and carrots in front of you in a plate for use, and then fry the tomatoes.

6. Stir the tomatoes into a rustling mud and put them in a saucepan.

7. Add oil to the pot, put two pieces of rock sugar, stir-fry the sirloin, then add ingredients, onion, ginger, aniseed and pepper, and continue to stir-fry.

8. Stir-fry the fragrance and continue to stir-fry with soy sauce.

9. Then pour into the saucepan, add more water to the brisket, stew for more than an hour, and simmer slowly over low heat.

10, stew for about an hour. Wait for about two-thirds of the breast meat, add carrots, potatoes and onions, and then stew.

1 1. Slowly collect the thick soup and add some salt and chicken essence.