Material preparation: 250g beef brisket, 2 tomatoes, half onion, appropriate amount of ginger slices, 2 cloves of garlic, 2 star anise, 2 tablespoons of soy sauce, appropriate amount of rock sugar, appropriate amount of salt, cooking wine 1 tablespoon, and appropriate amount of edible oil.
1. Cut the beef brisket, soak it in clear water for 30 to 40 minutes, and remove the blood.
2. Prepare the seasoning, blanch the tomatoes and cut into pieces.
3. Put the soaked beef brisket into the cold water in the pot, remove the floating foam on the surface after boiling, and take it out for later use.
4. Sit in a hot wok, add onion slices, ginger slices and garlic slices, stir-fry star anise, stir-fry and add beef.
5. Then pour in cooking wine and soy sauce and stir well.
6. After the beef brisket becomes discolored, add the boiling water of the boiled beef that has just been defoamed. Boiling water should not pass through beef. If you want to do this step quickly, you can pour it into the electric pressure cooker and start the beef stall, and it will be done in 25 minutes. If you use a wok, simmer for about 50 to 60 minutes.
7. Find another wok, add tomatoes, stir-fry red soup, and add half a bowl of boiling water to boil.
8. Pour the tomato soup into the cooked beef, add the rock sugar and the right amount of salt, and continue to simmer for 25 to 30 minutes.