1. tomatoes, if smaller, you can use two, cleaned and cut into cubes standby, do not need to peel.
2. Cut the brisket into small pieces, blanch in a pot of cold water for 3 minutes, turn the pot on medium heat.
3. Blanched brisket with water to wash away the blood foam, ready to fry ingredients.
4. In a casserole dish, pour in a moderate amount of cooking oil, put in the yellow rock sugar and stir-fry until it melts, then put in the green onions and ginger and other stir-fry ingredients, stir-fry the flavor.
5. Pour in the brisket and stir fry evenly, pour in the flavorful fresh soy sauce and stir fry.
6. Pour in the tomato pieces, this time only two-thirds of the tomato pieces, leaving one-third of the last put, stir fry evenly.
7. Add water, water can be put more, casserole stew meat will also have a lot of water in the form of steam loss.
8. Cover the lid to start stewing, open the pot and turn to medium-low heat, this process takes about 40 minutes to 1 hour, maybe more, because we buy brisket meat and the casserole used different, resulting in differences in stewing time, ultimately to the meat is soft and rotten as a sign.
9. When the beef has braised in the pot, add the remaining tomato chunks at this point, add a good amount of salt and toss to coat, and braise for another 3-5 minutes.
10. Finally, if the soup is more, you can open the lid and turn on the heat, the soup received a satisfactory state can be.
11. out of the pot.