Step one. Wash, peel and cut potatoes.

The second step is to keep the beef.

Step three. Cut the beef into cubes.

Step 4: Wash the hawthorn, cut the pepper and slice the ginger.

Step 5: Chop the onion.

Step six. Put the beef in cold water.

Step 7: skim the floating foam after boiling the water, take it out after boiling until it changes color, take it out after the water cools, and drain the water.

Step eight. Put a little oil in the wok, heat it for 5 minutes, add ginger slices and stir-fry until fragrant, then add beef pieces and stir-fry until the beef changes color. At the same time, add a little soy sauce and red wine, and continue to add the right amount of water. If you don't eat beef, add dried peppers and hawthorn.

Step 9: Bring the fire to a boil.

Step 10. Pour the beef and soup into the casserole, stew until the beef is crisp and rotten, add the potato pieces, cover the pot, stew for 30 minutes on low heat, collect the juice on high heat and add a little salt.

Step eleven. Sprinkle with chopped green onion and serve.

Step 12, crispy and delicious.