2, cold water in the pot, cut into the brisket, pour cooking wine, cook until blood and floating foam overflow, remove the brisket and rinse it.
3. After the fire is boiled, turn to low heat and simmer for about 40 minutes. Cook until the brisket is soft and rotten, and then serve the brisket.
4. Heat the appropriate amount of oil in the pot, add the tomato pieces and stir fry until the juice is obtained. Peel the tomatoes to make them taste better. Scratch a "cross" on the top of the tomatoes, put them in a hot water pot and cook for 2-3 minutes until the skin folds and cracks. After taking out the tomatoes and cooling them, you can easily tear off the skin.
5. Pour in the beef brisket, add a bowl of water, add sugar and salt, boil over high heat and turn to low heat for about 30 minutes, until the beef brisket can be easily poked through with chopsticks.