1. Soak beef in water for 20 minutes and rinse repeatedly to remove blood color. If the blood is not removed, there will be a lot of floating foam and it will smell fishy. Boil a pot of boiling water to iron the brisket, without cooking it, and the surface will shrink. Drain the beef. Cut the ginger into large pieces, and it's okay to have more. Pat the garlic.
2. Start the oil pan and cook the sugar color on a small fire. When the oil pan is hot, add the rock sugar, and stir slowly with low fire until the rock sugar is completely melted and the oil color is brownish. Beginners should pay attention to the heat, rather than burn it.
3. After the crystal sugar melts, add ginger, garlic and five spices to stir fry. Be careful not to burn the sugar pan. After the flavor of the spices is dispersed, add beef and stir fry evenly. Stir-fry for another minute after all the colors, add half the prepared red wine, add a spoonful of soy sauce and a spoonful of soy sauce, and stir well.
4. Transfer all the meat and soup in the wok to a ceramic stewing pot, add the potatoes and stew them together. This kitchenware with a big belly and a small mouth is excellent for stewing, locking water and saving fire. Add the right amount of water and all the ingredients are not used. Boil the fire, buckle it into a small fire and cover it. The reason why the lid is covered after boiling is to prevent the fire from overflowing the pot. Stew for two hours.