Ingredients

300g oxnan

350g potatoes

15g ginger

15ml cooking wine

15 grams of oil

Onion root

15 grams of ginger

2 star anise

10 peppercorns

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Pixian Doubanjiang 30g

Light soy sauce 10ml

Recipe for Sichuan style potato stewed beef

Cut the beef into 1·5cm square cubes , peel the potatoes and cut into hob pieces, chop the Pixian bean paste, slice the ginger, and chop the garlic.

Put the beef into a pot of cold water, heat over low heat until it boils for a while, take out the beef and rinse it thoroughly.

Heat a pan, put in oil, add sliced ??ginger, minced garlic, star anise, and peppercorns and stir-fry over low heat until fragrant. Add bean paste and stir-fry until red oil comes out. Add beef that has been soaked in water and stir-fry. Add cooking wine, light soy sauce, white sugar, and salt. Bring the water to a boil over high heat and simmer for one hour

Cook until the beef is soft, then add the potato cubes, and continue to simmer for ten minutes until the potatoes are cooked, pink and tender and the soup is thickened

You can also use a pressure cooker to cook beef, or add carrots, etc.