250g of potatoes, 250g of beef, 25g of green garlic, 500g of peanut oil (about 60g), 50g of soy sauce, 2.5g of salt, cooking wine 10g, aniseed 1.5g, 5g of sugar, 20g of wet starch, prickly ash 1g and onion 65438.

operate

1. Wash the beef, cut it into 2.5 cm square pieces, put it in a bowl, add a little soy sauce, stir well and marinate; Peel potatoes, wash them and cut them into hob blocks; Wash the green garlic and cut it into 2 cm long sections; Cut the coriander into sections.

2. Set the pot on fire, add peanut oil and burn it to 70% to 80% heat. First, add potato pieces and fry for 3 minutes. Completely change Huang Shi to fish out and control oil; Then put the marinated beef pieces into the oil pan and fry them quickly for a while. When they turn golden yellow, take out the oil control.

There is a little bottom oil left in the oil pan, and it is heated to 70% heat. First put the fried beef pieces in, then cook the cooking wine, cover with a little stew, then add sugar, salt, onion, soy sauce, aniseed, ginger slices, pepper and a proper amount of soup, boil over high fire and simmer for 40 minutes. When the meat is half crisp, add the potato pieces and cook them together.

In the process of burning beef nuggets, add soup until the beef nuggets are not finished, and the soup is too much and not fragrant; Less soup, burnt meat, not delicious. Don't overcook potatoes, it's better to cook soft noodles.