1. Prepare ingredients
2. Beef brisket cut into cubes
3. Cut the surface of the tomato with a knife, blanch it in boiling water for 1 minute, peel off the skin and chop, half into cubes, and half into large pieces
4. Beef in a pot under cold water, add green onion and ginger cooking wine, blanch the blood foam, and clean it
5. Leave the oil in the pot, add rock sugar, fry for color, add beef, green onion, ginger, garlic, bay leaves, cinnamon, star anise
6. 2 scoops of light soy sauce, 1 scoop of oyster sauce, stir fry for color
7. Add tomato sauce and tomato juice, stir fry to get the soup, add appropriate amount of warm water to simmer (can also be moved into the pressure cooker)
8. 15 minutes before serving, add tomato cubes and simmer until soft, add salt and pepper and stir evenly before serving.
