1. Wash the beef, cut into cubes. Pour into the wine, soy sauce, old soy sauce marinade for about ten minutes;

2. respectively prepared carrots, potatoes peeled and cut into cubes, tomatoes cut into cubes, onions cut into strips and cut onion, ginger, garlic;

3. to the pan pour a little oil. When the oil is hot, add the chopped onion, ginger and garlic and add the dried chili pepper segments. Pour in the marinated beef, stir fry for a few minutes, add star anise, cooking wine, a little soy sauce old soy sauce;

4. When the beef is evenly colored, pour the shredded onion and tomato pieces into the pot. Stir fry evenly;

5. Stir fry for a few minutes, add hot boiling water to submerge the beef until. Cover the pot, bring to a boil and then turn the heat down to simmer for 15 minutes;

6. After fifteen minutes have passed, add the potato cubes and carrot cubes, bring to a boil over high heat, then turn the heat down to low, cover the pot and simmer for 20-30 minutes or so;

7. After twenty minutes or so have passed, remove the lid of the pot, add the appropriate salt according to your personal taste, and a pinch of chicken essence. Seasoning good, turn on high heat to collect juice, stirring with a spatula to avoid sticking to the pot. Look at the soup to close almost, turn off the fire, add chopped green onions on the plate to the table.

Practice two, the beef washed and cut into small pieces, skewered on the grill for barbecue.

I. Beef (English name: beef, hotpot, red meat) is the meat obtained from cattle, is one of the common meat, the source can be cows, bulls, heifers. Beef is the world's third consumption of meat, accounting for about 25% of the meat market, it is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the ability of the human organism to resist disease, and warm the stomach to replenish the role of gas. Beef should not be smoked, grilled, salted and sizzled, so as not to produce carcinogenic substances such as benzopyrene and nitrosamines. [1] Eating beef and other iron-rich foods at night will interfere with the liver's biological clock. Beef is rich in protein, amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, growth and development and post-surgery, post-sickness recuperation of people in the replenishment of blood loss and repair of tissues and other aspects of the particularly suitable. Chinese medicine dietary therapy that: cold winter food beef, have a warming effect on the stomach, for the winter tonic good. According to Chinese medicine: beef has the function of tonifying the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and resting the wind, quenching thirst and stopping salivation. Apply to the middle of the qi subsidence, shortness of breath and body weakness, muscle and bone weakness and anemia and anemia and yellow face and eyesight of the person to eat.

Two, beef is rich in protein, amino acid composition is closer to the human body than pork beef (11) to improve the body's ability to resist disease, growth and development and post-surgery, post-sickness recuperation of people in the supplemental blood loss and repair of tissues and other aspects of the particularly suitable. Cold winter food beef, have a warming effect on the stomach, for cold winter tonic good. Chinese medicine believes that: beef has the function of tonifying the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and resting the wind, quenching thirst and stopping salivation. Apply to the middle of the qi subsidence, shortness of breath and body weakness, muscle and bone soreness and anemia and anemia and yellow face and eyesight of the person to eat.

Three, identification methods a look, look at the meat skin with or without red dots, no red dots is good meat, red dots is bad meat; look at the muscle, fresh meat has a glossy, red uniformity, the second meat, meat color is a little darker; look at the fat, the fat of the fresh meat white or yellowish, the fat of the inferior meat lack of luster, deterioration of the meat fat is green. Second smell, fresh meat has a normal odor, the inferior meat has a smell of ammonia or sour taste. Three touch, one is to touch the elasticity, fresh meat has elasticity, finger pressure depression immediately after the recovery, inferior meat elasticity is poor, finger pressure depression recovery is very slow or even can not be restored, deterioration of meat inelasticity; two to touch the viscosity, fresh meat surface is slightly dry or slightly moist, not sticky hands, the appearance of fresh meat is dry or sticky hands, the new cut surface is wet and sticky hands, the deterioration of the meat is seriously sticky hands, the appearance of the dry, but some of the injection of water is serious meat is also completely non-stick hands, but can see the appearance of a watery wet-like, sticky hands. But you can see the appearance of a watery wet-like, not solid.