1, cut into pieces, soak in cold water for 2 hours, and change the water several times in the middle until the water is clear.

2. Boil the beef 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, all cut into pieces.

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

5, the previous onions and carrots are served in the plate for use, and then the tomatoes are fried.

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

7. Add oil to the pot again, put two pieces of rock sugar, stir-fry the brisket, then add the ingredients, onion, ginger, aniseed 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 the saucepan, add more water to the brisket, stew for more than an hour, and simmer slowly on medium and small fires.

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

1 1, slowly collect the thick soup and add some salt and chicken essence, and serve.