Potatoesare cut into pieces.Rib beefMATERIALS: 3 potatoes, 600 grams of rib beef, winter melon,apiece,star anise2 pieces, dried tangerine peel a small piece Seasoning: 1, 1 tablespoon of yellow wine, 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 1/2 tablespoon of sugar 2, a little water starchNoodlesare added. 1. Peel the potatoes and cut them into small pieces, fry in hot oil until done, remove from heat;Cut the rib beef into small pieces, blanch to remove blood water, rinse clean and set aside;Peel the winter melon and cut it into small pieces.2. Put the rib beef with star anise and dried tangerine peel in a pot, add water and bring to a boil, pour in wine then reduce heat to simmer for half an hour, add the winter melon and potatoes, along with seasoning 1 and 3 cups of water simultaneously.3. Remove the star anise and dried tangerine peel, thicken the sauce with a little starch and serve.SIMPLIFIED STEPS:Rib beef is best from rib orSirloin edge, suitable for braising as it has firmer texture, must be cooked soft before adding other ingredients. 2. If you want the meat surface to look neat, cook the rib beef whole first then cut into pieces;usebeefstock instead of water when returning to braise, do not cut if it's already in small pieces.In addition, it can lower cholesterol in the blood, making blood vessels more elastic, thereby preventing arteriosclerosis.For a simple method, Grandma's way is often used for making potatoes;it is common to stir-fry them or use them in braised dishes. Grandma had a simpler and tastier approach.In the past, rice was steamed using a steamer,when grandma would wash a few potatoes and put them in with the rice. When the rice is cooked, so are the potatoes; after cooling slightly, they can be easily peeled (this also saves the trouble of peeling), cut into small pieces, or mashed if there are young children or elderly family members.Either way has its own merits.Chop the green onions finely.To win over a girl's heart, first capture her taste buds. Many girls like to eat potato chips. So I learned how to make delicious potato chips.Basic and detailed steps are as follows:1, Ingredients: oil, chili(cut into two pieces according to your taste), thinly sliced potatoes (thinly slice them then soak in water for a while), salt.vinegar.2, Heat the oil: use plenty of oil, otherwise it will stick to the pan.3, Add ingredients: when the oil is heated and starts smoking, quickly add the chilies.Then drain the potatoes from the water (do not dry them too much, just pour out the water from the bowl that held them), quickly put them in the pot (there may be splatters or sparks from the pan at this point, please stay safe and calm).4, Stir-fry: stir-fry rapidly until the edges of the potato chips start to turn color. Pour in vinegar according to your taste, continue stirring until the potatoes turn slightly golden.Add salt (according to your taste) and MSG.5, Serve when most of the water has evaporated from the pan. 6, A golden, crispy potato chip dish is ready. NOTES: The amount of water drained and heat used may vary, so adjust based on the color of the potatoes during cooking. Prepare ingredients: oil,chili peppers (break them into two pieces according to personal preference),thinly sliced potatoes (let them soak in water for a moment),salt.vinegar. Heat the oil: use plenty of it, otherwise it will stick to the pan. Add ingredients: when the oil is hot and smoking, quickly add the chili peppers.Then, take out the potato slices from the water (do not drain them completely; simply tip the bowl holding the potatoes over a sink to let excess water drip off), and quickly put them into the pan (at this point, there may be oil splatters or smoke in the pot, so ensure safety and remain calm).Stir-fry rapidly, flipping frequently. When the edges of the potato slices start to turn color, add vinegar according to taste..) andNext, add salt (the amountdepends on personal preference) and stir-fry until the potato slices have a slight golden hue. Add MSG. Remove from heat when most of the water in the pan has evaporated. Enjoy a golden, crispy plate of potato slices. Note: Due to variations in draining the potatoes and flame size, adjust cooking based on the color of the potato slices during stir-frying; you may need to add more liquid if necessary.