| Beef Brisket + Beef Brisket with Tendon | 1.2kg, 600g each |
| Ginger | 5 slices |
| Garlic | 2 cloves |
| Onion | 1 piece |
| Celery | 200g |
| Red Wine | 4 tbsp |
| Rock Sugar | 40g |
| Carrot | about 600g |
| Tomato | 200g |
| Potato |
600g |
| Salt | 1tsp |
| Water |
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1. Beef Brisket + Beef Brisket with Tendon ,600g each
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2. transfer beef Brisket into boiling water for 5 mins. After 5 mins, rinse it, let it cool down, cut it into pieces
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3. pound few slices of Ginger. pound two cloves of Garlic. cut one Onion into pieces
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4.Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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5. heat 3 tbsp of Oil over medium heat, saute Ginger,Garlic,Onion and Celery. after 1 minute, add Beef Brisket. switch heat to high.
add 2 tbsp of Red Wine, mix it. after half minute, transfer all ingredients to a pot for braising
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6. add 40 g of Rock Sugar, add water until water level reach the top
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7. 2 pcs of Carrot (about 600 g)，peel and cut it into pieces
transfer it to the pot
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8. halve the tomatos (200g).Transfer it to the pot
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9. Bring water to boil over high heat. Then, turn the heat to slow and stew for One hour
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10. Potato：600g，peel and cut it into pieces
Then, soak it in water for a while, prevent the surface colour turn black.
Set it aside for later use
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11. after 1 hour, add the potato. Mix it. Add 1 tsp of Salt, mix it
Cover it and cook for 15 mins
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12. after 15 mins, add 2 tbsp of Red Wine.
mix it well, cover it and cook for 10 mins more