There is not much choice for beef, as long as there is no mad cow disease.

It is better to choose pork belly at the waist for roast beef with potatoes. The meat here is tough, not like the meat at the tip of the ass, but lean meat and firewood. But some people like to cook with the meat at the tip of their ass, anything will do, depending on their taste.

Potatoes are best from Heilongjiang. The best varieties come from Heilongjiang. Noodles that are huge, rich in starch and taste particularly fragrant are really delicious. When choosing, you should choose the one with a round shape and a slightly thicker potato skin. A long variety, whose name seems to be "string earthworm", has a high yield, but it tastes bad and has not enough starch.

The practice of burning beef with potatoes;

Put more olive oil in the pot (pay attention to heat the pot first, pour the oil cold, the oil will smoke), pour the beef into the pot, stir fry over high fire until the surface of the beef turns grayish brown.

Add chopped potatoes, add a few cloves of garlic, about two teaspoons of curry powder, soy sauce, a little sugar and chicken essence, stir-fry beef and potatoes a few times to evenly coat the surface with seasoning.

Pour boiling water into the pot and you can eat potatoes and beef. Turn the heat down and cover the pot.

Cook until there is almost a little soup left. Turn off the heat and add salt.