Step 1: Put the sirloin into a pot with cold water, add ginger slices, and cook for two or three minutes to get froth. Take out the brisket and drain it for later use.

Step 2: Wash the potatoes thoroughly and cut them into large pieces with skin. Preheat the cast iron pan for 1-2 minutes, pour the oil, fry the potato pieces until the cut surface is slightly burnt, and take them out for later use.

Step 3: Add blanched beef and fry the surface until slightly burnt.

Step 4: Then add fragrant leaves, star anise, pepper and rock sugar.

Step 5: Pour in 1 tbsp of light soy sauce, 2 tbsp of light soy sauce and 1 tbsp of cooking wine, and stir well.

Step 6: Add boiling water without meat, bring to a boil over medium heat, cover and simmer for 40 minutes.

Step 7: Pour in the previously fried potato pieces, stir fry, taste the salty taste, cover and stew for 20 minutes until the soup is thick and there is almost no soup.

Step 8: Finally sprinkle with half-cut tomatoes and thyme.