1. Ingredients: 2 tomatoes, 1 potato, half onion, 600 grams of beef brisket, 10 grams of rock sugar, 5 grams of salt, 3 grams of white pepper, 15 ml of light soy sauce, 15 grams of oil ml, 2 slices of ginger, and a few diced chives.

2. Wash and cut the beef brisket into pieces, put it into a pot of cold water, add scallions and ginger slices, blanch over high heat, wash off the foam, and set aside.

3. Wash the tomatoes, blanch them in boiling water, tear off the skin, remove the stems, and cut into large pieces. Peel the potatoes, cut into small pieces, and soak in water to prevent oxidation. Peel the onion and cut into small slices.

4. Heat the oil in the wok over high heat, add scallions, star anise, bay leaves, ginger slices and onions and stir-fry until fragrant. Add the blanched beef brisket and stir-fry evenly over medium heat. .

5. Pour into the stew pot, add water or the remaining broth from the previously stir-fried beef, cover the beef brisket, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour, until the beef brisket is soft. Star anise and bay leaves are discarded.

6. Heat oil in a hot pan, add tomato cubes and stir-fry. After frying the red oil, add 2 tablespoons of tomato paste and stir-fry evenly. Then add potato cubes and stir-fry evenly.

7. When the beef brisket is stewed until soft, pour the fried tomatoes and potatoes into the stew pot together with the fried red oil, and add water to cover all the ingredients.

8. After boiling over high heat, add 1 spoon of light soy sauce, appropriate amount of salt, a little white pepper and rock sugar to taste.

9. Turn to low heat and simmer for 30 minutes, take out and sprinkle with a little chopped green onion. The beef brisket stewed with tomatoes and potatoes is completed.