Wash 500g of sirloin or beef brisket (these two parts of meat are difficult to stew, easy to be soft and rotten, and do not burn wood), cut into large pieces, put water in the pot, add beef, add a few pieces of ginger and a spoonful of cooking wine, and bring to a low heat for five minutes, during which time skim the floating foam on the surface with a spoon. After the beef becomes discolored, take it out and clean it with warm water (be careful not to use cold water, the beef will become tight and the stew will not rot). Put the oil in the pan, stir-fry the pepper, star anise, cinnamon, onion, ginger and dried Chili with low fire, then pour in the beef, add two spoonfuls of cooking wine along the pan and stir-fry for three minutes.
Pour all the ingredients in the pot into the stew pot, loosen the mouth and soy sauce (less if you like lighter colors, more if you like red ones), white sugar (a small amount is enough, which is very refreshing), a bottle of beer and water, submerge the beef, and cover the pot to stew for 30 minutes. Be careful not to stew in a frying pan. Water evaporates too quickly, and it is easy to paste the bottom of the pot. You can use a saucepan or pressure cooker at home. And the water should be added at one time to avoid adding water in the middle. You can put more. Stewed beef soup with rice and noodles is very delicious.
In the meantime, the potatoes are peeled, cut into hob pieces, soaked in clear water and stewed for 30 minutes, then added with potatoes, seasoned with salt and stewed for 20-30 minutes. Beef can be inserted through with chopsticks, potatoes are soft, and the soup is thick and red, so you can turn off the fire. With this dish, I can cook three bowls of rice in one breath, leaving fragrance in my mouth, which is simply too satisfying.