Ingredients: beef, potatoes, carrots, onions, tomatoes, shallots, ginger, garlic, coriander leaves, dried chili peppers, rock sugar, soy sauce, soy sauce, soy sauce, cooking wine, salt.
Step 1: Cut the beef brisket into chunks, cook in cold water, boil out the foam to clear the foam, cook for another 3 minutes, drain and set aside. Don't throw away the soup for cooking beef for a while.
Step 2: Sauté the sugar color, then put the beef brisket in the pan and stir-fry to color.
Step 3: Stir-fry the shallots, ginger, garlic, dried chili peppers and fragrant leaves, then add soy sauce, dark soy sauce and cooking wine, and sauté over medium heat to create the aroma.
Step 4: Add the tomatoes and some tomato sauce and continue to stir-fry.
Step 5: Add the onion and continue to stir-fry for a few minutes.
Step 6: Add the water to the blanched beef just now, more, and then potatoes and carrots. Bring to a boil over high heat, reduce heat, simmer for 40 minutes, add potatoes and carrots and continue simmering for 30 minutes, during which time taste the saltiness of the soup and add the right amount of salt.
Step 7: Bring the soup to your desired level and eat it.