The beef must be cooked first.

Cut the beef into pieces, simmer it in boiling water for about 5 to 10 minutes, take it out, cover it with cold water, drain the water, put it in a container, and pour in an appropriate amount of cooking wine, dark soy sauce, mature vinegar, ginger, pepper, or five-spice powder, together

Stir evenly and marinate for about two hours to ensure the flavor is absorbed.

Heat the oil in the pan, add the beef and stir-fry. If the color turns white, it means it is cooked. Pour in the boiling water. The amount of water should exceed the beef, and add enough at one time.

Stew for about an hour. Use chopsticks to insert the beef. If it can be inserted, it means it is cooked. Add the potatoes and simmer for about 15 minutes before you can start the pot.

It is ideal to put a handful of green garlic leaves before cooking, as it can improve the taste. If not, don’t worry about it.

When made in this way, the overall effect is pretty good. The soup is thick and the meat is rotten and delicious. You can give it a try.