Beef can be eaten with carrots. Here is how to do it.

Ingredients: 750g beef shank, one carrot, one potato, appropriate amount of ginger, appropriate amount of garlic, 2 star anise, 1 small section of cinnamon, 2 bay leaves, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of cooking wine, old Add appropriate amount of soy sauce, appropriate amount of light soy sauce, a little sugar, and 2 stalks of green garlic.

Steps:

1. Rinse the beef and cut into slightly larger pieces. Peel carrots and potatoes and cut into cubes. Slice the ginger, peel off the skin of the garlic, remove the yellow leaves of the garlic and cut into small pieces.

2. Blanch the beef in cold water until there is no blood, rinse with clean water and drain.

3. Heat an appropriate amount of oil in a pan and sauté the ginger slices, garlic, star anise and cinnamon until fragrant.

4. Add beef and stir-fry.

5. Add a spoonful of cooking wine and stir-fry evenly. When the beef is fragrant, add an appropriate amount of dark soy sauce and stir-fry evenly to color.

6. Pour the beef and condiments into the pressure cooker, throw in the bay leaves, pour in hot water that covers the beef, and simmer for 25 minutes.

7. Pour the stewed beef back into the wok, add carrots and potato cubes, add an appropriate amount of salt, bring to a boil, then turn to medium heat, cover and continue stewing.

8. Stew for about 10 minutes, uncover and stir-fry, add appropriate amount of light soy sauce and a little sugar.

9. When the soup in the pot is mostly dry, add the green garlic, stir-fry a few times and turn off the heat.

10. The beef is fragrant and soft, and the potatoes and carrots are fresh and sweet. Plate it and enjoy it.