Beef mashed potatoes

Cut the beef into slices, wash it, put it in a pan to boil, and skim the foam. Then add cooking wine, ginger slices, and a small amount of fennel to simmer over low heat (I put it in an electric rice cooker and simmer for 2 to 3 hours), then add soy sauce (the salty meat will not easily rot if added early), chicken essence, and a small amount of sugar to taste, and continue to cook until it is delicious.

Wash the potatoes, make a few holes, and place them in a fresh-keeping bag. Seal the mouth of the bag and put it in the microwave for 10 to 15 minutes over high heat-the mashed potatoes are relatively dry and can be mixed with more juice.

Cut potatoes into slices, add salad oil and mash.

Heat the pan, add a small amount of butter (the lard I use) to melt, then add the beef soup and appropriate amount of black pepper, and bring to a boil. Cut the beef into dices.

Add the mashed potatoes to the soup and diced pork and stir well. Spread into the basin and wipe evenly. Melt the butter and drizzle on the mashed potatoes.

Heat in the oven with water at 250 degrees for 20 minutes, or heat in the microwave until fragrant and slightly scorched.