1, the brisket is cut into 2 cm square pieces; 2. Blanch the burdock with cold water to remove blood bubbles, wash the bubbles with hot water, and drain the water for later use; 3. Put the cooked beef brisket into the pot, add enough water, a little ginger and two or three slices of scallion, and cook for about an hour after the fire is boiled;

4. Prepare seasonings when stewing burdock, such as onion, garlic, aniseed cinnamon leaves and tsaoko; 5. Wash the onion and cut it into crescent slices. Peel and wash tomatoes and cut them into petals. 6, stew for an hour, remove the burdock and drain the soup for use, do not use onion ginger, stew the burdock soup for use; 7, wok fire, add a little oil, after the oil is hot, stir-fry the brisket for a few minutes, until the brisket is slightly oily (this is the key step for the brisket in the tomato brisket to taste fragrant); 8. Add the prepared seasoning and stir-fry the fragrance; 9. Add tomatoes and onions and stir-fry for a few minutes until the tomatoes are soft and stir-fry the soup; 10, and then add a proper amount of tomato sauce and stir well (this is the key step to make tomato brisket soup delicious); 1 1. Add the soup of stewed beef brisket, and simmer for about 40 minutes after the fire is boiled; 12, when stewing tomato breast, peel and wash potatoes and cut into pieces; 13. After stewing the tomato brisket for about 40 minutes, add potatoes and continue stewing on low heat; 14, stew until the potatoes are soft and rotten, and the soup is thick, add appropriate amount of salt and sugar, and stir well;