Ingredients: 500g beef ribs, 400g potatoes, a spoonful of oil, a pinch of salt, 2 star anise, a piece of cinnamon, 3 fragrant leaves, a few dried peppers, a parsley, a spoonful of soy sauce, a spoonful of cooking wine and a dozen peppers.

1. The ingredients are ready. Put the ribs in a pot with cold water, bring to a boil, skim off the floating foam, then take out the beef and control the water to dry.

2. Cut the potatoes into hob blocks and soak the cut potatoes in water.

3. Scalded beef ribs are also cut into potato-sized pieces.

4. Heat the oil in the pot to 50% heat, saute the shallots and ginger slices, then add the beef, stir-fry until the beef is basically set, and then add the potato pieces.

5. Add clear water without ingredients, boil over high fire, add salt, soy sauce, bean paste, cooking wine, dried Chili, pepper and cinnamon, and boil.

6. Finally, turn to low heat and simmer until the beef is cooked and rotten. This process takes about half an hour. Stew slowly in the clay pot, but don't worry too much. Slow-simmered beef is tender and delicious.

7. When there is a little soup left in the pot, add salt, add Chili powder and mix well.

8. Sprinkle some coriander for decoration.