Tomato stew beef brisket

1. Boil the brisket in a cold water pot, take it out after one minute, put it in a pressure cooker, add water, ginger slices, onion slices, cooking wine and stew, and turn off the heat for about half an hour.

2. Peel tomatoes, cut carrots and potatoes into hob pieces, pat garlic into mashed garlic, cut onions into chopped green onion, cut tomatoes into pieces, and soak carrots and potatoes in water for later use.

3. Heat the pan and drain the oil. First add tomato sauce and stir-fry red oil, add garlic and stir-fry, then add tomato pieces and stir-fry.

4. Put tomatoes, carrots and potato pieces into the beef brisket soup and stew for about half an hour. After carrots and potato pieces are cooked, take them out of the pot and put them on a plate.