Rinse the meat in a pot of water and clip it out. Put oil in a hot pan and saute pepper, aniseed, onion, ginger, garlic and pepper. Fried tomato sauce, sweet noodle sauce. Add the beef pieces and stir fry. When the water boils, turn to low heat, cover the pot and stew for about an hour. Add carrots and salt half an hour before cooking.
Introduction to carrots:
Carrot is a variety of wild carrot in Umbelliferae, an annual or biennial herb. Roots are stout, rectangular, conical, orange-red or yellow. Stems erect, up to 90 cm, much branched. Long-handled leaves, pinnately compound leaves, linear or lanceolate lobes, sharp apex, and swollen petiole base, forming a leaf sheath.
Compound umbel; The peduncle has coarse hair, the total bracts are mostly leaflike, and the outer edge of the fruiting period bends inward; Flowers are usually white, sometimes reddish, and pedicels are unequal. This kind of fruit is conical with white thorns on the edge.
Carotene is the main source of vitamin A, which can promote growth. It was introduced into the European continent from Iran in the 10 century. In about13rd century, carrots were introduced into China from Iran and developed into China ecotype. They appeared in Britain in the15th century and developed into European ecotype. They were introduced to the United States in16th century and to China in16th century.
Carrots originated in southwest Asia, with Afghanistan as the earliest evolutionary center and a cultivation history of more than 2,000 years. /kloc-was introduced into the European continent from Iran in the 0/0 century, and was seen in Britain in the 0/5 century, and developed into a European ecotype, especially along the Mediterranean coast. /kloc-was introduced to the United States in the 6th century. /kloc-was introduced into China from Iran in the 3rd century, and developed into an ecotype in China, where it was most planted in Shandong, Henan, Zhejiang, Yunnan and other provinces. Carrots were introduced to Japan from China in the16th century.