1. Cut the beef into pieces, which should not be too big. After cutting, put it into a big bowl, beat an egg in it, add a small amount of black pepper, and pour in red wine, which will cover the beef. After stirring evenly, marinate for 10 minute.
2. Dice the potatoes and oil them. Generally speaking, the oil is burned to 90% heat for three times. Until the potatoes are fried to golden brown and foamed, that is to say, they are cooked.
3. Cut the onion and slice the ginger. Put a little oil in the pot, stir-fry the onion and ginger in the pot, and when they are fragrant, take out the beef from the bowl and stir-fry it until the beef changes color, add a little soy sauce and sugar and stir-fry, and pour the juice from the freshly pickled beef into the pot. Add a little water, and the beef in the pot will do.
4. After the pot is boiled, add the potatoes that have been oiled in advance and simmer for 10~ 15 minutes. In this process, remember to turn over the pot occasionally and add a small amount of pepper and aniseed.
5. When the stew of meat and potatoes is rotten, open the fire to collect juice, put salt, take out the pot and eat.
Note: if you put salt first, the meat will be very old and not easy to bite. With roast beef with potatoes, you can cover all the noodles.