Step one. Wash, peel and cut potatoes.

Step two, beef is reserved.

Step three. Cut the beef into cubes.

Step 4: Wash the hawthorn, cut the pepper and slice the ginger.

Step 5: Chop the onion.

Step six. Put the beef in cold water.

Step 7: After the water is boiled, skim off the floating foam, cook until it changes color, take it out, take it out after the water cools, and drain it.

Step eight. Put a little oil in the wok, heat it for 5 minutes, add ginger slices and saute until fragrant, then add beef pieces and stir-fry until the beef changes color. At the same time, add a little soy sauce and red wine and continue to add appropriate amount of water. If you don't eat beef, add dried peppers and hawthorn.

Step 9: Bring the fire to a boil.

Step 10. Pour the beef and soup into the casserole, stew until the beef is crisp and rotten, add the potato pieces, cover them, and stew for 30 minutes on low heat, collect the juice on high heat and add a little salt.

Step eleven. Sprinkle with chopped green onion and serve.

Step 12, crispy and delicious.