Practice: 1. dry red pepper washed and seeded, onion cut inch section, ginger sliced.
2. White radish washed and cut into hobnail pieces.
3. tomatoes washed and poured with hot water to facilitate the peeling, peeled tomatoes cut into pieces and spare.
4. Put a small amount of peanut oil in the pot, when the oil is hot, cut the tomatoes fried until the soup. Then transfer the sauteed red soup to a soup pot and set aside.
5. Cut the brisket into pieces and soak it in cold water for about 1 hour, changing the water twice until the brisket stops bleeding.
6. Soak the brisket in cold water and add a little wine to the pot to remove the fishy smell, and then roll the water for a minute or two and then fish out and rinse with warm water to control the water standby.
7. Put a little oil in the pot, put onion, ginger, star anise and pepper burst incense. Remember to pick out the peppercorns when you smell the aroma.
8. Pour in the brisket, put in the dried chili pepper segments, and add the right amount of dark soy sauce and and sugar stir fry until the brisket oil.
9. Put in the cut white radish and stir fry evenly, transfer the fried brisket and white radish to the soup pot.
10. Add the right amount of hot water and boil over high heat, then turn to low heat and simmer for about 1.5 hours, 15 minutes before leaving the pot, add the old pumping color, salt seasoning can be. If you are not in a hurry to eat after turning off the fire continue to simmer for half an hour is best.