Ingredients for beef stew with tomatoes and potatoes: 600g beef brisket 3 tomatoes 2 potatoes 2 dried chilies 5-6 ginger slices 4 green onions 1 onion and half garlic 2-3 cloves white scallions (white garlic) 3-4 small pieces of rock sugar 8 pieces

1 piece of cinnamon, 40 pieces of peppercorns, 2-3 star anises, 5-6 pieces of bay leaves 1. Preparation materials: Cut tomatoes and beef brisket into cubes, cut onions into small pieces, slice ginger, smash garlic and set aside.

2. Cut the potatoes into cubes. 3. Put the beef brisket in a pot under cold water, add ginger slices, green onions and cooking wine and bring to a boil. Skim off the blood foam, remove and rinse with water, drain and set aside.

4. Pour oil into the hot pan, turn on low heat, add rock sugar, slowly melt it, add the beef brisket and stir-fry until it becomes coloured.

(Don’t overdo the rock sugar, otherwise it will be bitter) 5. Add green onions, ginger slices, garlic, star anise, cinnamon, Sichuan peppercorns, and dried bay leaves and stir-fry.

6. Pour in potatoes, tomatoes, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine and stir-fry evenly. 7. Pour in boiling water. Be sure to use boiling water, otherwise the meat will not taste good and the water will cover the meat. It will take 1.5 seconds to stew.

hours, so you can add more water.

I stew it in a casserole here, the specific time depends on the pot used!

8. Add the onion when it simmers for an hour. You can also add the onion when you add the tomatoes.