700g of beef brisket, 0/00g of tomato/kloc-,250g of potato, shallots and ginger.

Slice ginger first, mince shallots, peel potatoes, and then cut irregular hob blocks with a knife, so that the potato blocks are easier to taste, and then put them in a cold water basin for later use, so that the potato blocks will not be oxidized and blackened.

Then put the tomatoes on a cross knife, put them in a hot water pot for two minutes, then take them out, peel them off and cut them into diced tomatoes.

Cut the beef brisket into square pieces of two centimeters, then put the beef brisket pieces into a pot and blanch them, then add ginger slices and cooking wine to remove the fishy smell, skim off the floating foam after the pot is boiled, and then take them out and clean them for later use.

Pour oil in a hot pan, stir-fry diced tomatoes and tomato sauce, then simmer over low heat to get tomato juice, then add beef brisket and ginger slices, stir-fry evenly, then add 8 grams of soy sauce, 3 tablespoons of cooking wine, 3 tablespoons of sugar and 1 teaspoon of salt, and then add potato pieces and stir-fry to taste.

Then add cold water that overflows the ingredients, then pour the ingredients into the casserole, stir well, cover the pot, and simmer for 30 minutes.