1, the brisket into a pot of cold water to boil, a minute after the fish, into the pressure cooker and add water, ginger, scallions, cooking wine and a stew meat packet, the pressure of half an hour or so off the fire.

2, the tomatoes peeled, carrots and potatoes cut into pieces of rolling knife, garlic tapped into garlic paste, green onions cut scallions, tomatoes cut into pieces, carrots and potatoes soaked in water standby.

3, pan hot oil, first into the tomato salsa sautéed red oil, into the garlic stir fry, and then into the tomato pieces stir fry.

4, the tomatoes, carrots and potatoes into the brisket soup stew for about half an hour, carrots and potatoes stewed until cooked and rotten out of the pot to plate.