1. Ingredients: 500g potatoes, 3 potatoes, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of pepper, 1 millet pepper, appropriate amount of dried chili, appropriate amount of onion/ginger/garlic , appropriate amount of cumin powder, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of salt, and appropriate amount of oil.

2. Wash and cut the beef brisket into pieces, add cooking wine and soak in water for two hours. Change the water twice in the middle to allow the blood to fully seep out;

3. Wash and peel the potatoes. , cut into pieces, soak in cold water, and set aside;

4. Put the beef brisket in cold water, boil it, turn off the heat, take out the beef brisket, wash it with water, drain and set aside;

5 , pour an appropriate amount of cooking oil into the wok, add peppercorns, cinnamon, and star anise and stir-fry until fragrant, then add ginger slices and green onion segments; add beef brisket, stir-fry for two minutes, add cooking wine and dried chili pepper;

6. Pour the beef and soup into the stew pot, add enough hot water, turn to high heat and bring to a boil, then turn to low heat and simmer;

7. Beef stew can be poked with chopsticks When it is stirring, add potato cubes and cumin powder, bring to a boil over high heat, then reduce to low heat and continue simmering for 20 minutes;

8. When it is out of the pot, add salt, dark soy sauce, and the remaining cumin powder, and bring to a boil over high heat. Collect the juice.