Ingredients: 600g of beef brisket, 300g of carrot, 300g of potato, 3 slices of ginger 15g, 3 slices of aniseed (star anise), cinnamon 1 slice, tsaoko 1 slice, fragrant leaves 1 slice and dried tangerine peel/slice. Soy sauce 1 tablespoon (1 5ml), cooking wine 1 tablespoon (15ml), salt, sesame oil1teaspoon (5ml) and oil.

1. Cut the sirloin into cubes of about 1.5 cm; Wash potatoes and carrots, peel them and cut them into hob blocks of appropriate size.

2. Put a proper amount of water into the pot, boil it, add the chopped brisket, cook it until it changes color, then remove it and drain it for later use. This step is to remove the blood stains and fishy smell from the brisket.

3. Seasoning for stew, aniseed, cinnamon, Amomum tsaoko, fragrant leaves, orange peel, tea, kaempferia, etc. Put it in a box or disposable medicine, and buy ready-made disposable stew seasoning.

4. Heat the wok, add 3 tablespoons of oil, stir-fry the beef brisket, stir-fry the water in the beef brisket, stir-fry the crystal sugar, and then add soy sauce and cooking wine.