Step 1: Beef brisket is best for beef stew, and it tastes best. Wash the beef and cut it into large pieces. Put it in a pot, add white wine, salt, ginger slices and pepper, rub it with your hands a few times, and put it in the refrigerator for pickling. Because the beef pieces are not delicious, the curing time is long. It can be pickled the night before and cooked the next day, which can remove the fishy smell and enhance the taste. Step 2: Pour the marinated beef into the pot, add enough water, boil it with high fire, skim off the floating foam on the surface, take out the beef and wash it with warm water. Step 3: Add a little cooking oil to the wok. After heating, pour ginger slices, star anise, fragrant leaves, cinnamon, pepper and dried Chili into a wok and stir-fry until the fragrance is overflowing. Then pour the beef into the pot, add some soy sauce, braised soy sauce and rock sugar, and stir well. Add enough boiling water, bring to a boil, and then simmer. Step 4: Cook the beef until it is soft, add some potato pieces, and continue to stew until the potato pieces are cooked. If you like to eat dry food, you can collect juice on the fire. If you like soup, turn it off. In this way, the beef stew is ready, full of flavor and no fishy smell. Beef is soft and rotten, especially delicious, and it feels bought. When stewing beef, take the step of 1 before blanching. This step refers to curing beef. By pickling, the fishy smell and taste can be removed, and the effect is very good. If it's just blanching, the effect is not good. In addition, white wine, pepper and ginger should be used when pickling. The combination of these three materials has the best effect of removing fishy smell and enhancing fragrance. This is a home-cooked beef stew that is easy to succeed. You can do it well as long as you step by step.