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

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

3. Onions, potatoes, carrots and tomatoes are all cut into pieces.

4. First, fry the onion and carrot in oil. Carrots are more nutritious.

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

6. Stir-fry the tomatoes into a rustling mud, and then put them in a saucepan.

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

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

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

10, stew for about an hour. When the brisket is about two-thirds, add carrots, potatoes and onions, and then stew.

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