400g beef brisket as main dish, 2 peeled carrots as side dish, 2 large beef tomatoes with skin as side dish, 3cm peeled ginger as marinade ingredient, 2buttons basil leaves as marinade ingredient, 2buttons cumin as marinade ingredient, 1buttons star anise + peppercorns as marinade ingredient, 30ml rice wine in stock, 30ml thinly-salted soya sauce in stock, 20ml black bean soya sauce in stock, softened kelp in stock 10cm, 200ml water for soaking kelp in stock, 1butt bay leaves at $10 in any grocery store, 1butt brown sugar, 1butt brown sugar. Throw into the boiling water has been boiled (throw into the beef after the fire turned small) plus 2 slices of ginger peeled + 10ml of rice wine, small fire bubble roll 5 minutes, fire off, the pot of beef with cold water to remove impurities

2, side dishes will be peeled carrots and cut into segments (about 5 centimeters). Cow tomatoes (I take the skin with me, because the skin releases lycopene when it gets hot) cut into chunks, and use ripe cow tomatoes, which are less astringent. Put the side dishes + main dish and the deodorized + impurities beef into the pot to be brined. The pot please use a larger or ceramic pot, more will not be because of the boiling roll, overflow

3, brine package material will be brine package material through into the empty brine package bag knot, this step is in order to brine the meat do not have to filter the residue, the pot to get dirty. A small bag is not enough to load please load two.

4, will be the main dish side dishes marinade bag material in the crock pot (crock pot or electric pot) to add the soup base material juice, if the cover is not ingredients and then make up a little cold water. Laurel leaves scattered spread inside the pot, began to stew, about 1.5 children, add a small pudding spoon brown sugar, fragrant brisket is complete!