1. Wash the sirloin, cut into cubes about one centimeter, put water in the pot, put ginger slices and cooking wine for blanching
2. After boiling, remove the washed blood foam; after the wok is heated, put the oil, first add the ginger slices to explode the fragrance
3. Pour the blanched buffalo brisket into the wok, stir fry, and then put it in the saucepan
4. Add enough water, put the bay leaves, cinnamon, and hawthorn into the beef broth and stew
5. Cut the celery into pieces and the tomato into large pieces
6. It’s best to fry the tomatoes first and then stew with the beef. After boiling, turn to low heat and simmer slowly for about two hours. Add salt to taste ten minutes before starting
