Brisket stewed potatoes practice is as follows:

Tools/materials: 500 grams of beef brisket, 2 potatoes, 1 onion, 3 cloves of garlic, the right amount of ginger, the right amount of salt, the right amount of pepper, the right amount of cooking wine, the right amount of soya sauce, the right amount of old soya sauce, the right amount of sugar, the right amount of green onion, the right amount of cooking oil, the right amount of water.

1, cut the brisket into cubes and blanch with boiling water to remove blood and impurities. After blanching, fish out and set aside.

2, hot pan and cold oil, stir-fry shallots, ginger and garlic cloves.

3, add the brisket block stir-fry, stir-fry until browned, add appropriate amount of cooking wine to fishy. Add a certain amount of water, bring to a boil over high heat, then turn down the heat and simmer for about 40 minutes, until the brisket becomes very mushy.

4, potatoes peeled and cut into pieces, onions cut into pieces, garlic minced and spare.

5, stewing time is up, add chopped potatoes and onion pieces, and then add the appropriate amount of soy sauce, soy sauce, salt, pepper, sugar and ginger mix well. Continue to simmer on low heat until the brisket and potatoes become very rotten paste and the soup is thick. Finally, sprinkle with chopped green onion and stir fry evenly.