Beef stew with carrots

Cut the beef into small pieces and blanch them, remove and set aside (when cutting, cut according to the texture of the meat, so that the meat will be tender and taste good)

Cut carrots into hob pieces

Cut green onion into sections, slice ginger and garlic cloves

Pour oil into the pot. When the oil is hot, add ginger, garlic slices, star anise and two green onion sections and stir-fry until fragrant

Add beef to the pot and stir-fry, add cooking wine, braised soy sauce, bean paste, a little vinegar and stir-fry until the pot is dry

Add water (preferably boiling water or cold boiling water), pass some of it over the beef, bring to a boil over high heat, then turn to low heat and simmer for forty minutes

Then add the carrots, add salt and stir-fry evenly, cover the pot and continue to simmer for another 20 minutes

Finally, add the remaining scallions to reduce the juice over high heat. Do not drain the juice and leave some soup

After it’s done, pour it over with soup and it’s ready

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