Braised beef with potatos

Introduction:
It is said that this dish was originated from Hungarian Beef Goulash. It was introduced to China during 1950s by the way of Soviet Union. The basic cooking methods are the same, but the Chinese version is simpler than the Hungarian version, which has more ingredients, such as green peppers, carrots,  and tomatoes.

Ingredients:
500g beef
250g potato
30ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g black pepper
1g dry hot pepper
30ml red wine
15ml light soy sauce

Preparation:
1. Peel potato, cut into 3cm cubs
2. Cut beef into 3cm cubes, put into cold water in a pot, heat to boiling to remove the blood
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add dry hot pepper powder into the hot oil and stir for 2 minutes, then add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add beef cubes into the pan and stir for 1 minute, then add sugar, light soy sauce and red wine, and stir for 5 minutes, or until the beef browns
7. Add 2 cups of boiling water, cover the lid, and stew over low heat for 40 minutes
8. Add potato into the pan, stew over low heat for 20 minutes
9. Adjust with salt and black pepper