1. Prepare the required materials: beef, potatoes, onions, tomatoes, carrots, star anise, dried chilies, onions, ginger, garlic, cooking wine, dark soy sauce, and light soy sauce.

2. Soak the beef in water for twenty minutes and rinse repeatedly to remove the blood color. If you don't remove the blood, there will be a lot of foam and it will be fishy. Boil a pot of boiling water to scald the beef brisket. It does not need to be cooked, just let the surface shrink. Drain beef. Cut the ginger into large pieces, it doesn’t hurt to have more. Slap the garlic.

3. Heat the oil in a pan and simmer the sugar color over low heat. When the oil pan is hot, add rock sugar and stir slowly over low heat until the rock sugar is completely melted and the oil turns slightly brown. Beginners should pay attention to the heat, and would rather be undercooked than burnt. After the rock sugar melts, add ginger, garlic and five spices and stir-fry. Be careful not to burn the sugar pan. After the flavor of the spices comes out, add beef and stir-fry quickly evenly. After everything is colored, stir-fry for another minute. Add half of the prepared red wine, one spoonful of dark soy sauce, and one spoonful of light soy sauce, and stir evenly.

4. Transfer all the meat and soup in the wok to the ceramic stew pot, add the potatoes, stew together, and add an appropriate amount of water to cover all the ingredients. Bring to a boil over high heat, reduce to low heat and cover. Simmer for a total of *** two hours.