1. Cut the brisket into small pieces, wash it, soak it in water for more than two hours, soak the blood out, blanch it and take it out for later use.

2. Put oil in the pot and stir-fry the cut tomatoes in the pot. After about 3-5 minutes, add the onion and ginger, and continue to stir until the soup is evenly mixed.

3. Put the beef brisket in and stir fry together, let the beef brisket fully absorb the tomato soup, add boiling water, cover the pot and simmer.

4. Add potatoes and carrots half an hour before cooking, and add appropriate amount of salt and monosodium glutamate to taste before cooking.