1. Prepare materials
2. Cut the sirloin into 1 cm cubes, cut potatoes and carrots into pieces with a hob, cut onions into small pieces, and dice tomatoes.
3. Heat water in a pot to boil and add sirloin blanched water. Just watch the water become muddy and boil the pot. Don't blanch for too long as the meat will become hard. Remove the beef and wash with warm water, set aside.
4. Add ginger slices, star anise, and bay leaves in a hot pot with cold oil and saute.
5. Add onion and stir fry for a few times, then add tomatoes and beef and stir fry for a while, add appropriate amount of soy sauce, light soy sauce, and cooking wine.
6. Pour into a casserole, add a few slices of hawthorn (which can make the beef easier to simmer), add some hot water, surpass the beef, boil over high heat and simmer for 50 minutes.
7. Add potatoes and carrots, add a little salt, and simmer for about 15 minutes. When the carrots and potatoes are cooked, add chicken essence to taste.
8. It's on the table
