The elevator takes me to find supplies for the motherland

"Hey, don't call it Tuguo. Didn't the Lord of God just say it? This thing is called potato. Let's go out of the tribe to look for potatoes tomorrow."

"Yes, yes, yes. Let's go find potatoes tomorrow."

"Okay, everyone, stop chatting. I'm going to teach you the last dish. Let's hurry up and make dinner!"

"Okay, Master Divine Envoy, please teach us. We will definitely learn seriously."

Beef stew with potatoes is a classic dish that is nutritious and rich in flavor. Here is how to make it.

Ingredients: beef, potatoes, onions, carrots, ginger, garlic, star anise, cinnamon, bay leaves, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, cooking oil, and water in appropriate amounts. The seasonings will depend on how much meat you're preparing and the amount you use. You can experiment with your tastes, but it's best to start with a smaller amount and season slowly. Once you're more proficient, you can move on to larger batches. You can figure this out later as you cook. I'll demonstrate this large piece of beef, and you can adjust to your tastes later.

Now, let's begin: Wash the beef, cut it into evenly sized pieces, and soak it in clean water for 1-2 hours, changing the water several times. Once the blood has been removed, remove it and drain. Blanch the beef in cold water for 3-5 minutes, adding a little cooking wine and sliced ​​ginger. Skim off any scum, remove the beef, and rinse thoroughly with warm water.

I will send you the cooking wine and ginger later. You can use them first. I will teach you how to make wine and grow ginger later.

Peel the potatoes and carrots and cut into dice, shred the onion, shred the ginger, and mince the garlic.

Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add shredded ginger, minced garlic, star anise, cinnamon and bay leaves and stir-fry until fragrant.

Add the beef cubes and stir-fry until the surface changes color slightly. Add light soy sauce and dark soy sauce and stir-fry evenly so that the beef is coated with the sauce.

Add rock sugar and continue to stir-fry to color the beef.

Pour enough water to cover the beef, bring to a boil over high heat, then reduce heat and simmer for 1-1.5 hours, until the beef is tender. Stir occasionally during the stewing process to prevent sticking, and add water as needed according to the soup's consistency.

When the beef is almost done, add the potato and carrot cubes and continue to simmer for 20-30 minutes, until the potatoes and carrots are cooked through.

Add the shredded onion and cook for another 3-5 minutes until softened.

Finally, add appropriate amount of salt to taste and cook over high heat until the soup becomes thick.

Because the beef still needed to be stewed for a while, Peacock and the others first watched the orcs make the potato stew with beef.

"Cut the meat smaller. If the pieces are too big, it will take longer to stew."

"Okay, I understand, Lord God's Messenger."

An orc held a scent leaf and asked the peacock.

"Why did the Peacock Envoy put a few tree leaves into the meat when stewing it?"

"This isn't an ordinary leaf. It's called a fragrant leaf. If you don't believe me, you can tear off a little bit of it and put it in your mouth to taste it. Doesn't it emit a rather unique smell? This smell will be very fragrant when stewed with meat."

The orc tore off a piece of bay leaf and put it into his mouth to taste it. He found that although the taste was strange, it smelled very fragrant when it smelled like the meat stewed by the messengers. He believed that what the messengers said must be right, otherwise the meat stewed by the messengers would not be so fragrant.