Ingredients: sirloin, potato, ginger, garlic, green onion, dried Chili, soy sauce, soy sauce, cooking wine, white wine, salt, coriander, edible oil, rock sugar, aged vinegar, white sugar, monosodium glutamate, pepper, bean paste and clear water.

Tools: kitchen knife, chopping block, pot, spatula, plate, peeling knife.

1, cut the beef brisket into pieces, peel the potatoes and cut them into hob blocks, then soak them in water (to prevent the potatoes from oxidation and blackening), and cut ginger into pieces.

2. Boil water in the pot, blanch the beef in cold water, add a proper amount of cooking wine, remove the floating foam after the water boils, and then blanch the beef for about 2 minutes.

3, add a little oil to the pot, add a proper amount of white sugar to stir-fry the sugar color, stir-fry the white sugar until it bubbles, and add ginger and garlic. Stir-fry beef for color, then add spices, add bean paste and stir-fry until fragrant, then stir-fry beef evenly. Pour a proper amount of high-alcohol liquor into the pot.

4, add water, dried peppers, rock sugar, a little old vinegar, a proper amount of soy sauce, soy sauce, add green onions after the fire is boiled, and simmer for 40 minutes.

5. Add potatoes, add appropriate amount of salt, burn for another 20 minutes, and finally add appropriate amount of monosodium glutamate and pepper to taste.

6, from the pot to the plate, sprinkle with parsley.