Seasoning: green onion, shallot, ginger, garlic, cooking wine, crystal sugar, 2 star anise, cinnamon 1 small pieces, 3 tsaoko, 2 kaempferia kaempferia, dried pepper, bean paste, soy sauce, salt and chicken essence.

1. Wash the brisket and cut into pieces. Blanch onion, ginger and cooking wine in a pot with cold water, and take them out for later use. Peel potatoes, cut into pieces, and soak in water for later use. Add oil and rock sugar to the pot and stir-fry until it is purple. 2. Add brisket, stir fry and add onion, ginger, garlic, star anise, cinnamon, tsaoko, kaempferia kaempferia, dried pepper and bean paste. 3. After frying, heat the water and light soy sauce, bring to a boil over high fire, and turn to low heat. After cooking for 1 hour, add potatoes and a little salt, continue cooking for 10 minute, add chicken essence to collect juice, and finally add chopped green onion and stir well.