2, auxiliary ingredients: salt to taste, 2 slices of sesame leaves, 1 tablespoon of yellow wine, 2 star anise, 1 pinch of pepper, 2 small spoons of white pepper.
3, beef cleaned and cut into chunks, rinse repeatedly to remove blood.
4, cold water in a pot, blanching. Boil the water and cook until the beef is browned.
5, beef slightly boiled, fished up and cleaned with hot water, drained.
6, beef into the stew pot, add the right amount of water, add spices, add yellow wine.
7, cover the pot, large fire boil quasi small fire stew for about 1 hour. Midway stew to eight minutes cooked, add salt to taste.
8, stew until the beef is crispy, carrots, potatoes cut into hobnail pieces.
9, Sheng out part of the beef soup in a small soup pot.
10, put the carrots, potatoes, add salt to taste, continue to stew until the potatoes are soft and rotten can be.
11, before turning off the fire add chopped parsnips, white pepper.