1. All materials: 2 pounds of beef, 1 potato, 4 tomatoes, onions, ginger, pepper, star anise, bay leaves, salt, and 1 spoon of cooking wine.

2. Cut the onion into sections, slice the ginger, and prepare the spices. Peel two tomatoes and puree them. Wash the beef and cut into pieces. Put cold water in the pot, add a spoonful of cooking wine, put the beef into the pot and cook until the water boils and the meat changes color, then skim off the foam and take it out. Put a small amount of oil in the pot, add the spices and saute until fragrant, then add the onions and ginger. Add the blanched beef to the pot and stir-fry for about 1 minute.

3. Pour the beef into the electric pressure cooker, add appropriate amount of water, add crushed tomato puree and simmer for 30 minutes. While the beef is stewing, cut the potatoes. After simmering beef for 30 minutes, deflate and add potatoes.

4. Add appropriate amount of salt to taste and continue to simmer for 10 minutes. Cut the tomatoes into pieces about the same size as the beef and set aside. After the beef and potatoes are stewed, add the tomatoes and simmer over high heat for about 5 minutes until the tomatoes are cooked.