Ingredients: 700 grams of beef brisket, 600 grams of potatoes

Ingredients: (dried) star anise, Sichuan peppercorns, peppercorns (smashed), grass fruits (break open), tangerine peel, incense Leaves, cinnamon, ginger slices, chili peppers, (fresh) chili peppers, ginger slices, garlic, green onions.

Seasoning: light soy sauce, dark soy sauce, salt, sugar, and red wine in appropriate amounts.

1. Among the two plates, one contains 9 dry ingredients and the other contains 4 fresh ingredients.

2. Wash the dry ingredients and soak them in water; wash and peel or cut the fresh ingredients;

3. The two plates contain the chopped main ingredients for today. them.

4. Boil the beef brisket in hot water to remove the blood;

5. Soak the potatoes in water;

6. Fly over the water Put the beef brisket and all the ingredients and seasonings into the electronic pot, add water to 3/4 of the pot, turn on [1] power, turn to "high heat", close the lid and leave it alone.

7. Stir once or twice in the middle. After two and a half hours, add the potato cubes and stir evenly, then simmer for 30 minutes before serving.

Beef brisket: 500 grams;

Carrot: 1; Potato: 1; Onion: half;

Star anise: 1; Green onion: half ; Ginger: 5 pieces; Cooking wine: 1 tablespoon; Dark soy sauce: 1.5 tablespoons; Sugar: a little; Salt: a little; Salad oil: appropriate amount;

1. Wash potatoes, onions, carrots and other materials

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2. Cut potatoes and carrots into cubes, cut onions into cubes and set aside. Slice ginger and green onions, rinse the star anise

3. Put cold water in a pot, add two slices of ginger, and add beef cubes Blanch the water. After the water boils, continue to cook for three minutes. When the beef spits out all the blood, take it out and rinse it with hot water.

4. Heat the oil in the pot until it is 60% hot. Add the carrots, potatoes and Stir-fry the onions until they are medium ripe (the transparent edges of the potatoes are slightly browned), remove and set aside

Set aside

5. Use the remaining oil in the pot to add onions, ginger and star anise and saute them until fragrant

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6. Then add the blanched beef brisket and stir-fry. After a while, add a tablespoon of cooking wine and stir-fry for a while

7. Add enough hot water, bring to a boil over high heat and then reduce to low heat and simmer. 1.5 hours

8. Add a tablespoon of half dark soy sauce, a little sugar and salt to taste

9. Pour potatoes, carrots and onions into the pot and stew them with the beef After 15 minutes, turn to high heat to thicken the soup and serve.