1. Cut the beef into pieces, not too big. Cut it and put it in a big bowl. Beat an egg in it, add a little black pepper and pour in red wine, which will cover the beef. Stir well and marinate for 10 minute.
2. Dice the potatoes and oil them. Generally speaking, oil is burned to 90% heat in three times. Until the potatoes are fried to golden brown and foamed, that is, cooked.
3. Cut the onion and slice the ginger. Put a little oil in the pot, stir-fry the onion and ginger in the pot, take the beef out of the bowl and stir-fry until the beef changes color when it smells, add a little soy sauce and sugar and stir-fry, and pour the juice of the freshly salted beef into the pot. Add some water, and the beef in the pot will do.
4. After the pot is boiled, add the potatoes that have been oiled in advance and simmer for 10~ 15 minutes. In this process, remember to turn the pan occasionally and add a small amount of pepper and aniseed.
5. When the meat and potatoes are stewed, open the fire to collect juice, put salt and eat out of the pot.
Note: if you put salt first, the meat will be very old and not easy to bite. With roast beef and potatoes, you can cover all the noodles.