1.
Wash the beef and soak it overnight (at least 2 hours) to allow the blood to seep out, and change the water two or three times in between. Remove and wash, then cut into pieces.
Add cold water to the pot and cook with the cut beef. If the water is not boiling, you will see a lot of scum. Skim the scum. After boiling, add a little cooking wine and continue cooking. Until the froth on the surface is skimmed clean.
At the same time, add water to another casserole and bring to a boil.
2. Take the beef out and put it in a clean basin and wash it thoroughly with hot water.
3.
At this time the water in the casserole has boiled.
Put the washed beef in a casserole.
4. Add cooking wine.
5. Add green onion, ginger slices, pepper, star anise, cinnamon, bay leaves, five-spice powder, light soy sauce and appropriate amount of dark soy sauce (these seasonings are added according to the amount of beef and personal taste).
6. Cover the pot and simmer for about 1 hour on low heat.
7. Scoop out the large and small ingredients from the casserole.
8. Add appropriate amount of white pepper and salt to adjust the taste.
9. Add the tomato chunks and continue to simmer.
10. Stew until the tomatoes are soft and rotten and red oil is produced.
