First of all, prepare the required ingredients.
1. Brisket extraction, buy and cut. Soak in cold water for half an hour to extract the blood (you can change the water a few times in the middle). Prepare a half casserole with cold water, put the brisket, put a few slices of ginger, pour in the right amount of cooking wine, high heat to boil. (Waiting time is used to cut garlic and green onion, wash stevia and anise cinnamon and spare.) After boiling, skim off the blood foam, fish out the brisket to drain and spare.
2. The brisket water does not have to be poured, used in the back of the stew (if you buy brisket water boiled or very fishy, then discard this soup).
3. In a separate pot, add a little oil in a cold pan, add all the rock sugar and simmer over low heat.
4. When the rock sugar melts, caramel-colored bubbles will rise.
5. Add the burdock and stir-fry until the surface is caramelized.
6. Onion, ginger, garlic, star anise and cinnamon leaves.
7. Stir-fry for 2 minutes, add a little cooking wine after the flavor.
8. Stir-fry until the wine is dry and fragrant, pour the brisket into the casserole (if the casserole is not big enough, half of the soup is held in reserve, otherwise the soup in the pot is easy to overflow after feeding), add soy sauce, boil over high heat and then simmer over low heat for 1 hour.
9. While the beef is simmering in the casserole, wash and peel the tomatoes, carrots and potatoes and cut into chunks, and cut the onion into wide strips. In another pot, add a little oil and sauté the carrots for 1 minute, then add the tomatoes and onions and sauté them together, adding salt until the tomatoes are mushy.
10. Pour the sautéed tomatoes, carrots and onions into a casserole dish, bring to a boil over high heat, and simmer together over low heat. 1 hour later, add the potato cubes (soak the potatoes in water before putting them in, otherwise they will oxidize easily). Bring to a boil over high heat and simmer over low heat for 1 hour. During this time, if there is not enough soup, add the reserved soup in a hurry and check the bottom of the pot from time to time to make sure the potatoes are not glued on.
11. When chopsticks can be easily inserted into the brisket, it's ready to be cooked when you taste it. Scatter the scallions on the plate.