Xinjiang flavor potato roast beef food: beef and mutton, potato seasoning: Xinjiang line pepper, ginger, star anise, pepper, oil, salt, old rock sugar, Amomum villosum and shallots. Manufacturing steps: 1. Wash beef and mutton, control drying, and cut into small pieces, not too big. 2. Xinjiang line pepper is the hero of Xinjiang flavor version of potato roast beef, so be sure to prepare more, first soak it in boiling water, and then cut it into 2 sections. 3. Peel and wash the potatoes and cut into pieces. 4. Cut the beef and mutton into small pieces, put them in a pot with cold water, add a little rice wine, cover them, boil them, skim off the floating foam, pick up the beef and mutton and control them to dry. 5. Boil the oil in the pot, add a little more oil, add about 15g of old rock sugar, and the old rock sugar will boil and fade, then pour in the freshly steamed beef and mutton and stir well to make the beef and mutton color.
6. Prepare some Amomum villosum, star anise and pepper in advance, and fry them in oil first. Then pour in the freshly cut small pieces of string pepper and stir well. 7. Add rice wine 15g, soy sauce 15g, wax gourd slices and ginger slices and mix well. 8. Pour in a proper amount of warm water, the river is basically flush with the food, cover it, and stew for 30 minutes on medium heat. Open the lid after 9.30 minutes. Sprinkle the right amount of salt, adjust the taste according to your own taste, and stir well. 10. Spread the potato chips cut into small pieces on the beef and mutton, cover and stew for another 30 minutes on medium heat. 1 1.30 minutes later, stir evenly and the pot is ready. This is a traditional side dish. Be sure to prepare white rice.