Ingredients: 500g beef and 3 potatoes.

Accessories: cinnamon, star anise, pepper, millet pepper 1 piece, dry and spicy, onion/ginger/garlic, cumin powder, cooking wine, soy sauce, salt and oil.

1, wash the brisket and cut into pieces, soak the cooking wine in clear water for two hours, and change the water twice in the middle to let the blood ooze fully.

2. Wash the potatoes, peel and cut into pieces, and soak them in cold water for later use.

3. Put the sirloin into the pot in cold water, turn off the fire after boiling, remove the sirloin, wash it with clear water and drain it for later use.

4. Pour an appropriate amount of cooking oil into the wok, add pepper, cinnamon and star anise to stir-fry for fragrance, and then add ginger slices and onion segments; Pour in the brisket, stir-fry for two minutes, and add cooking wine and dried peppers.

5. Pour the beef together with the soup into the saucepan, add enough hot water, turn to high fire and boil, then turn to low fire and simmer. Stew until the chopsticks can be poked, add potato pieces and cumin powder, boil over high heat and turn to low heat to continue stewing for 20 minutes.

6. When you are out of the pot, add salt, soy sauce, and the remaining cumin powder, and the juice can be taken out of the pot.