This is a nutritious and healthy dish, the beef is tender and juicy, the carrots are sweet and soft, very delicious.

As we all know, carrots have a very high nutritional value, which is not only rich in a lot of carotene, but also rich in glucose and lignin and various vitamins, which is often consumed, and has a very good health effect on the human body. The nutrients in carrots are fat-soluble, and cooked with meat, the nutrients are more easily absorbed by the body. Beef not only contains a lot of high-quality protein, and fat content is extremely low, is the best food partner of carrots.

500g of beef brisket

4 carrots

2 tbsp of cooking wine

1 tbsp of soy sauce

1 tbsp of soy sauce

1 tbsp of sugar

1 tbsp of parsley

1 tbsp of ginger

1 piece of fennel

1 piece of green onion

Thaw the beef brisket and cut it into strips.

Then cut into small pieces and put into a large bowl with some depth, add water to soak so that the beef soaks out the blood in it and clean it.

Add water to a pot and add 1 tsp of cooking wine, add the cleaned beef cubes to the pot and boil.

Boil the beef cubes and then wash and clean them, put them on a plate and wait for use.

Beef cubes into the enameled pot, add 1 tsp of cooking wine, the right amount of ginger peel and 1 fennel, and then put a little scallion and the right amount of water, so that the water is basically level with the beef, large fire boil and then turn on low heat for about 40 minutes.

Carrots cleaned, peeled and cut into hobnail pieces.

When the beef is stewed until tender, pick out the ginger peel and shallots and fennel and discard.

Add the carrots, cut into cubes, and add 1 tsp soy sauce, soy sauce and sugar.

Bring to a boil over high heat, then turn down the heat and simmer until the carrots are tender, sprinkle with a little parsley and serve.