Roasted beef brisket with potatoes is a classic and delicious dish, which is a Cantonese dish. Personally, I like it very much. The common practices are as follows:

1. Wash the beef brisket and cut it into pieces, add a spoonful of cooking wine to boiling water and blanch it for 3 minutes, then drain it and take it out

2. Add a proper amount of oil to the wok, and stir-fry it with white sugar until it is slightly yellow. Add ginger slices and star anise and stir-fry for 2 minutes

5. Pour in a spoonful of soy sauce, then add clear water. 6. After boiling water on high fire, add potatoes with hob, cover the pot and simmer for about 1 hour

7. When the soup is almost collected, add salt to taste, and stir-fry for a few minutes to collect the soup. Actually, it doesn't matter how much beef you buy, but I think it's still beef brisket. Don't be too impatient when stewing, be sure to cook slowly with a small fire and finally open a big fire to collect soup.