Beef stew with potatoes

Cut the beef brisket into pieces and blanch in a pot to remove the blood, wash with cold water and drain the water and set aside

Slice the ginger, cut the green onion into small pieces, and prepare dried chili peppers, star anise, and Sichuan peppercorns for later use

Heat oil in a pot, add Sichuan peppercorns, dried star anise chilies, green onion and ginger and saute until fragrant

Add the blanched beef brisket and stir-fry until the surface is golden brown

Add appropriate amount of cooking wine and stir-fry

Add dark soy sauce and stir-fry until browned

Add water (you can add more water, you will need to stew the potatoes later)

To save time, I poured the gas into the pressure cooker and pressured it for about ten minutes

Peel the potatoes and cut into small pieces and set aside

In another pan, add a little oil and stir-fry potatoes until golden brown

Pour in the beef and soup from before, bring to a boil over high heat and then simmer over medium to low heat

When the soup becomes slightly thicker, add an appropriate amount of salt and continue to simmer for a while to reduce the soup

Add a little sugar to taste before serving (you don’t have to add it if you don’t like it)

Appreciation of the finished product

Appreciation of the finished product

Overview