First, prepare 1000g of beef brisket, wash it clean, and cut it into large pieces about three fingers wide.

Pour an appropriate amount of cold water into the pot, add some chopped green onions and ginger slices to remove the odor. Add the beef brisket to the pot with cold water.

Blanch the beef brisket, remove the foam, then take it out and rinse it clean.

Make a cross cut on 4 tomatoes, soak them in hot water to peel them easily. After peeling, dice 3 tomatoes finely and cut 1 tomato into large pieces for later use.

Crush 3 cloves of garlic, slice 4 pieces of ginger, half a green onion, and cut 125g of red onion into large pieces for later use.

Heat the pot over medium heat, spray a little oil, and stir-fry the ingredients until fragrant.

Add the diced tomatoes, stir-fry until they release their juice. Add the blanched beef brisket.

Add 2 tablespoons of salt, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and a bowl of water, stirring evenly. Then, add 1 bay leaf, 1 piece of cinnamon, and 1 star anise.

Cover the pot, turn to low heat, and simmer for 90-120 minutes (depending on personal preference, simmer longer for a softer texture)

Uncover, add 250g of peeled and diced potatoes and the tomato pieces, and cook for 20 minutes before serving.