Ingredients: Niulin 300g (or brisket), potato 350g, ginger 15g, garlic 2 petals, star anise 2 pieces, pepper 10, Pixian bean paste 30g, cooking wine 15ml, light soy sauce10.

Practice:

1. Niu Lin is washed and cut into small pieces 1.5-2 cm square, potatoes are peeled and cut into hob pieces, Pixian bean paste is chopped, ginger is sliced and garlic is chopped;

2. Put the cut Niu Lin block into a cold water pot, heat it to boil for a while with low fire, remove the beef and rinse it;

3. Heat the pan, put the oil in, stir-fry the ginger slices, minced garlic, star anise and pepper, add Pixian bean paste and stir-fry the red oil, add the blanched beef pieces and stir-fry, add cooking wine, soy sauce, white sugar, salt and appropriate amount of clear water to boil, cover and simmer for 1 hour;

4. Cook the beef until it is soft, add the potato pieces, and continue to stew for 10 minute until the potatoes are cooked and the glutinous rice soup is concentrated.