Beef and Potato Stew

Beef and Potato Stew

　　A delicious dish introduced to Harbin from Russia in the 19th century. This dish features bright colors and is rich in nutrition. The beef is tender, fragrant, and succulent, while the potatoes are smooth and melt in your mouth. It is not only a staple on the menus of restaurants of all sizes but also a great home-cooked meal option, especially suitable for winter dining. Priced at around 30 RMB.

　　Cooking Method

　　1. Soak the beef in cold water for 2 hours, gently pound it with the back of a knife, then cut into chunks.

　　2. Bring water to a boil in a pot, add ginger slices, Sichuan peppercorns, and cooking wine, then add the beef chunks and boil for three minutes to remove blood.

　　3. Heat oil in a pan, sauté scallions, ginger, and spicy bean paste until fragrant; add the beef, light soy sauce, cooking wine, sugar, and salt, and stir-fry briefly.

　　4. Transfer to a clay pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 30 minutes; meanwhile, cut the potatoes into chunks, briefly fry them in oil, then set aside.

　　5. After 30 minutes, add the potatoes and continue stewing; once the potatoes are soft and cooked, add green bell peppers, simmer over high heat to reduce the sauce, thicken the broth, add a little chicken essence, then serve, garnished with chopped scallions.

　　Eating Notes

　　Since beef and potatoes require different concentrations of stomach acid for digestion, this will inevitably prolong the food’s stay in the stomach, extending the digestion and absorption time and increasing the digestive burden, which may be detrimental to health.