Accessories: 5 potatoes, pepper 1 piece;

Seasoning: 5g of salt, 3 slices of ginger, 5g of cooking wine;

2. Practice:

(1) Cut the brisket into large pieces, put the ginger slices in a cold water pot, turn to low heat and cook for a while, poke it with chopsticks, so as not to bleed out.

(2) Wash and drain the brisket with warm water, and cut it into small cubes;

(3) Blanch the beef brisket with boiling water, add cooking wine and ginger slices and stew for about 2 hours until the beef brisket is crisp and rotten;

(4) Peel the small potatoes and cut them in half;

(5) cutting the pepper into sections;

(6) After the beef brisket is stewed, add small potatoes and appropriate amount of salt, and continue to stew on low heat until the potatoes are crisp and rotten;

(7) Add pepper and cook it slightly.