1. Beef brisket, cut into pieces and set aside
2. Add water to a boiling pot, add cooking wine in a pot under cold water, blanch the sirloin, blanch it and remove it for later use
3. Cut onion, cut tomato
4. The chopped tomatoes are put into the food processor and smashed
5. Add about 20 grams of butter to the wok to melt
6. Add onions and stir fry for a fragrant flavor
7. Add the beaten tomato juice
8. When the tomato juice is cooked into the red soup, add two small bags of cooking tomato paste
9. Add the blanched sirloin and stir fry for a while
10. Add the water that has not had the sirloin, add the cinnamon and bay leaves, boil on high heat and turn to low heat for 1 hour
11. After 1 hour, the sirloin can be inserted smoothly with chopsticks, indicating that it is basically soft and rotten. Add the potato pieces and cook for another 20 minutes
12. After 20 minutes, the potatoes are already very soft and the soup becomes thick
13. At this time, add about 100ml of milk (this step is my own creation, it feels that it has a strong milky aroma with the previous butter, which makes the taste of this dish richer and more exotic)
14. Sprinkle some coarse black pepper, shredded onion and shallots after cooking
15. The thick tomato and the milky aroma, the softness of the potatoes and the softness of the sirloin are really tempting.
