Method for roasting beef with taro

Cut the brisket into 3cm square pieces, and soak the bleeding water with wine.

Wash taro, peel and cut into small pieces, soak in water for later use.

Heat oil in a pan, pour in water-controlled beef and stir-fry until it changes color, add soy sauce to color, and add a little cooking wine to remove fishy smell.

Pour in taro and stir-fry with beef.

Add shallots, ginger slices and hot water of taro beef, bring to a boil with high fire, skim off the floating foam, and simmer for half an hour.

Add salt and continue to stew for 10 minute, and collect juice according to the amount of soup.