1. The beef is cleaned and then cut into small pieces. In fact, it can be cut into smaller pieces. It's easier to stew. Put it in the pot, add minced water over the beef, and cover the pot. Bring the blanched water to a boil on high heat, and boil the froth.
2. After blanching, rinse with cold water. Drain the water and set aside. Remove the stems and seeds of the green and red peppers, clean them, and cut into small pieces. Peel the potatoes and clean them, and cut them into pieces with an oblique knife.
3. Add corn oil to the pot. After the oil is warm, add the ginger slices and saute, pour the beef and stir fry.
4. Add cooking wine, add minced water over beef, cover the pot and bring to a boil, turn to low heat and simmer for more than 30 minutes.
5. Add light soy sauce, dark soy sauce, stir-fry and color. Add potato wedges. Continue to simmer for 15 minutes.
6. Season with salt, add green and red pepper, stir fry for 2 minutes, and fry until cooked.
7. The soup is slightly dried, add sugar to make it fresh. Stir well.
8. Stew until the beef is soft and rotten, then turn off the heat and serve!
Tips:1. It's better to stew by cutting beef into small pieces. 2. Stew beef first, then put potatoes! 3. Enough time to stew! Green and red peppers are not spicy!
