Ingredient

Steps

1	Rinse brisket, cut into chunks, cover brisket with water and let soak for 30 minutes. Soak the blood out of the brisket. After 30 minutes, change the water, add a few slices of spring onion and ginger and some cooking wine, and bring to a boil with the brisket in a pot of cold water. Remove the brisket and set aside.
2	Scald the tomatoes with boiling water to remove the skin. Cut into pieces and stir in the wok. No oil or just a little oil in the wok. Tomatoes are not easy to boil into a sauce if they are too oily. Stir until the tomato juice, see the juice of the appropriate amount of water, can be added to the right amount of tomato sauce two tablespoons. The tomato water content of different season is different somewhat, if the tomato gives juice more, need not add anything. Just boil it.
3	While cooking the tomato sauce, wash the carrots and potatoes, peel them, and cut them into similar sized pieces. After potato is cut, put into clear water to soak even, lest the starch component in potato and air contact produce a reaction, affect the colour and lustre of potato.
4	Heat up another pot with oil and fry the onion and ginger until fragrant. Put the carrots, potatoes and brisket together in the wok, stir well, pour the cooked tomato sauce evenly over the ingredients in the wok, then cover the ingredients with a little water. Add salt and light soy sauce and bring to a boil over high heat. Simmer over low heat with cover for 90 minutes.
5	Simmer for about 70 minutes, then remove the lid and add the onion to taste. Onions add flavor to all ingredients, so try not to omit them. Add the onion and turn to high heat to drain.

Notice

When we say moderate, we mean how much depends on the amount of all the ingredients. It doesn’t have to be a few grams. As long as you see fit.