Northeastern braised potatos with beef

Recipe from 老东北美食's Youtube Channel

This is a famous slow-cooked beef dish. Tender beef paired with creamy potatoes. This dish will surely impress you and your family.

Cut 2-3 lbs of beef sirloin/shank/brisket into medium-large chunks. Cut 1 large potato into medium-large chunks.
Cut 1 stalk of scallion into medium chunks and cut 1 tiny piece of ginger into slices.
Add tap water into a large pot, put the cut beef inside the pot, and boil them up. Then remove the meat and optionally wash off the blood foam/dirty stuff.
In a large frying pan or a wok, heat 3-4 tablespoons of vegetable oil. Add 1 star anise, 10-15 Sichuan pepper corn, and the chopped scallion and ginger. When you smell the fragrance, add the chili bean paste. Cook everything for 1 minute.
Add the beef chunks, cook everything for 2-3 minutes until the sauce is evenly coated on the beef. Then add 3-4 tablespoons of Chinese cooking wine and 1 tablespoon of soy sauce. Cook everything for 2 minutes.
Add hot water into the pan until everything is under the liquid. Add 1-2 tablespoons of salt and 1 teaspoon of sugar. Bring up to boil
Put on the lid and simmer for 2-3 hours (40-60 minutes for pressure cooker)
After the beef becomes soft and tender, add chopped potatoes inside. If there is not enough liquid inside, add more water accordingly. Put on the lid and boil for 15-20 minutes.
Chopp 1 bell pepper into medium chunks, dice one stalk of scallion and 2-3 cloves of garlic, and add them to the pan. Put on the lid and let everything simmer for 1-2 minutes.
If too much liquid is inside, reduce the juice for 3-5 minutes. Mix everything up nicely and start plating.