Niu Nan 300 grams

350g potatoes

Jiang 15g

Cooking wine 15ml

Petroleum15g

Onion root

Ginger 15g

2 octagons

Zanthoxylum bungeanum 10

Pixian bean paste 30g

Soy sauce 10ml

Sichuan style stewed beef with potatoes

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

Put the beef in a cold water pot, heat it to boil for a while, take out the beef and rinse it.

Stir-fry ginger slices, minced garlic and star anise with low fire, add bean paste and stir-fry red oil, add soaked beef and stir-fry, add wine and soy sauce, add water to boil and simmer for one hour.

Cook the beef until it is soft, add the potato pieces, and simmer for 10 minutes until the potatoes are tender and the soup is thick.

Beef can also be cooked in a pressure cooker or with carrots.