Accessories: ginger and garlic 15g, potato 50g, carrot 30g, rock sugar 20g, cinnamon 3g, fragrant leaves 2g, millet pepper 3g, braised soy sauce 20g, bean paste 15g.

1, prepare the ingredients.

2. Put the brisket in water to soak the excess blood.

3. Cut potatoes into hob blocks and put them in water to remove starch.

4. Peel the carrots, cut into hob blocks, and then cut the brisket into appropriate sizes for later use.

5. Put the brisket in cold water, boil it, skim off the excess floating foam, and take it out for later use.

6, hot pot cold oil, ginger and garlic fragrant.

7. Stir-fry and pour in star anise, cinnamon, fragrant leaves and bean paste.

8. Pour in burdock and stir-fry until the color is the highest. Add millet pepper, crystal sugar and braised soy sauce and stir well.

9. Add water, boil, cover and simmer 1 hour.

10. Finally, add carrots and potatoes and stew for another 20 minutes.

1 1, delicious.