Composition details:

A large piece of beef brisket tomato 1 root onion 5 pieces of ginger 4 pieces of cinnamon and fragrant leaves 1 piece of octagonal and pepper 3 pieces of pepper and soy sauce with appropriate amount of soy sauce and salt.

Exercise:

Wash and soak beef overnight (at least 2 hours) to let blood ooze, and change water 2 or 3 times in the middle. Take out, wash and cut into pieces.

Add cold water to the pot and cook it with the cut beef. You will see a lot of floating foam when the water is not boiled. Skim off the froth, add a little cooking wine after boiling, and continue to cook. Until the floating foam on the surface is clean, at the same time, add water to another casserole and boil it.

Take out the beef, put it in a clean basin and wash it thoroughly with hot water.

At this time, the water in the casserole has been boiled, so put the washed beef into the casserole.

Add cooking wine.

Add onion, ginger, pepper, star anise, cinnamon, fragrant leaves, spiced powder, light soy sauce and appropriate amount of light soy sauce (these seasonings are added according to the amount of beef and personal taste).

Cover the pot and simmer for about 1 hour.

Take the big and small ingredients out of the casserole.

Add some white pepper and salt to taste.

Add tomato pieces and continue to stew.

Stew until the tomatoes are soft and rotten, producing red oil.