Ingredients: Beef (optional, beef brisket is better), potatoes, onions, eggs, ginger, red wine, salt, sugar, light soy sauce, black pepper, Sichuan peppercorns, aniseed

1. Cut the beef into pieces. The pieces should not be too big. After cutting, put it into a large bowl, beat an egg into it, add a small amount of black pepper, and pour in red wine. The amount of red wine should cover the beef. After stirring evenly, marinate for 10 minutes.

2. Cut the potatoes into cubes and fry them in oil. Generally speaking, burn the oil until it is 90% hot, three times. Fry the potatoes until they are golden brown and bubbly, which means they are cooked through.

3. Cut the onion into cubes and slice the ginger. Put a little oil in the pot, put the onion and ginger into the pot and stir-fry. After the fragrance comes out, take out the beef from the bowl and stir-fry together until the beef changes color. Add a small amount of light soy sauce and sugar, stir-fry, and stir-fry just Pour the marinated beef juice into the pot. Add a small amount of water just enough to cover the beef in the pot.

4. After the pot is boiled, add the potatoes that have been oiled in advance, turn to low heat and simmer for 10 to 15 minutes. During this process, remember to turn the pot occasionally and add a small amount of peppercorns and aniseed.

5. When the meat and potatoes are stewed, turn on high heat to reduce the juice, add salt, remove from the pot, and start eating.

Note: If you add salt first, the meat will be very old and difficult to bite.