Beef, potatoes, cooking oil, ginger slices, soy sauce, red wine, salt, chicken essence, dried peppers and chopped green onion.

working methods

1. Dice beef, wash potatoes, peel and cut into pieces.

2. Boil water in the pot. After the water is boiled, add the chopped beef and cook until it changes color. Take out and drain.

3. Heat the oil in a wok until it is 5 minutes cooked, add ginger slices until fragrant, then add beef pieces and stir-fry until the beef changes color. At the same time, cook with soy sauce and add a little red wine to enhance the taste.

4. Add enough boiling water (not beef), add dried peppers, boil and skim off the floating foam.

5. Pour the beef in 4 into the stew pot together with the soup, select the automatic gear and stew for about 1 hour until the beef is crisp and rotten.

6. Add potato pieces, cover with low heat, and stew for another 30 minutes until the potatoes are soft.

7. Collect juice over high fire, add salt and chicken essence, and sprinkle with chopped green onion for decoration.