1. Soak the beef in water for 1-2 hours to remove part of the blood, then cut it into pieces. I bought beef brisket. Beef brisket has less fat and is suitable for braised or stewed soup.

2. Dice two tomatoes and onion, then cut the other two tomatoes into triangles.

3. Add cold water to the pot and pour the beef. Cook for a few minutes, skim off the floating blood foam, take them out of the pot and set aside.

4. Add oil to the pot and heat, add ginger slices, star anise, onion and diced tomatoes. Stir-fry until the tomato juice comes out.

5. Pour the beef and stir-fry evenly.

6. Pour the fried beef into the casserole. Add hot water, making sure that the amount of water does not submerge the beef, then add cooking wine, light soy sauce, sugar and pepper powder.

7. Stew for 1 hour until the beef is soft and rotten.

8. When the time is up, open the lid, add salt and tomato triangles. Stew until the soup becomes thick.