Specific Steps:
1, buy back the beef cleaned, and then put into a dish with water soak for half an hour, halfway through the two times you can change the water to remove the full beef The blood in the water, effectively remove the fishy flavor. Soaked beef again cleaned and drained, first cut into thick slices, and then cut into thumb-sized pieces, loaded into the disk standby. Carrots clean, peeled and cut into chunks of rolling knife, shallots cut into segments, small onions cut into scallions spare;
2, hot pan, pot pour a sufficient amount of cooking oil, hot oil into the cut beef, open medium heat stir fry, stir fry part of the water in the beef, and then poured out a part of the oil;
3, and then under the onion, dry chili, grass berries, sesame seeds, anise to stir fry until stir fry out Aroma, aroma out after adding a spoonful of PI County soybean paste, fully stir-fried evenly, fried red oil, so that the beef can be evenly wrapped in sauce color, to be uniformly colored beef, add an appropriate amount of water, add the amount of water as much as possible, not over the beef and then some more, and then drizzle a small amount of wine, soy sauce, pepper, sugar, and then cook over high heat, boil and then covered with a pot, simmering over low heat for an hour and a half;
4, one and a half hours later, the beef has been stewed to 9 mature, beef has been very crispy flavor, and then into the cut carrot pieces, toss a few times, cover the pot, and then stewed for 15 minutes;
5, 15 minutes later, the carrots are also stewed, open the fire to collect the juice, the broth collected after the thick can be turned off the fire out of the pot, sheng into a dish, sprinkled with some green onion embellishments and increase the aroma! This carrot beef stew is done, very delicious.