Stewed beef brisket with tomatoes and potatoes

1. Wash and blanch the beef, then drain and set aside for use.

2. Slice ginger and garlic, cut onions into small pieces, peel and dice tomatoes, and cut potatoes into small pieces.

3. Heat up the oil, add Sichuan pepper, ginger, garlic, and onion and stir fry until fragrant.

4. Pour in the blanched beef, add cooking wine, star anise, appropriate amount of sugar and vinegar, and stir fry until fragrant. Pour into a clean clay pot.

5. Heat up the oil, pour the diced tomatoes into a wok, add an appropriate amount of salt, stir fry the juice, and then add an appropriate amount of water to boil until the soup boils.

6. Pour the cooked tomato juice into a clay pot, and simmer over high heat with enough soup to cover the beef brisket. After the soup boils, reduce the heat and add chopped potatoes to simmer together halfway through.

7. After the beef is soft and tender, dish it out and add cilantro.