1. Cut beef brisket into pieces, slice ginger, cut green onions, soak beef brisket in water for a while, soak in bleeding water, and set aside
2. Draw a cross on the tomatoes, blanch them with boiling water, peel off the skin, cut one piece with a hob, and one diced.
3. Dice potatoes (you can leave them if you don’t like potatoes)
4. Wash the sirloin after soaking in bleeding water, put a spoonful of cooking wine in a pot under cold water, boil the bleeding foam, remove and wash for later use.
5. Put the sirloin in another pot under cold water, add green onion, ginger, aniseed bay leaves, cooking wine, salt, light soy sauce, boil on high heat, turn to low heat and cook until the sirloin is soft (I have cooked it for about two hours), then remove it Don’t use green onion ginger aniseed fragrant leaves, (you can add more water if you like soup)
6. Put the bottom oil in the pot, heat the diced tomatoes with the oil, and fry the soup.
7. Put the broth and the sirloin into the pot together, put the tomato sauce, soybeans, tomato sauce, salt, and oil consumption, then cover the lid and boil on high heat and turn to low heat for 20 minutes. After 20 minutes, put the diced potatoes and cook for 20 minutes. Put tomato hob cubes in about a minute, cook until all the ingredients are soft and rotten, sprinkle with green onion, coriander, (if you don’t like coriander, leave it alone)
8. It's ready to be eaten when it's served. It's a very appetizing soup.
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