2. Wash the fresh Morchella for later use; After the morchella is soaked, the original soup can be kept for later use.
3. Wash the beef blood for later use.
4. Add a small amount of oil to the pot, add ginger slices and garlic to stir fry, add processed beef, add appropriate amount of cooking wine, soy sauce and rock sugar, and add a little oyster sauce to stir fry evenly. Then pour in the precipitated broth (the morel will not be put for the time being), boil over high fire and stew over low fire for 40 minutes.
5, stew until the beef is almost crisp, pour in the processed morel, then add the cut potatoes, continue to boil on high fire, and simmer slowly.
6. After about 15 minutes, the potatoes are crisp and rotten, and the salt is sprinkled out of the pot, and the fragrance is overflowing.