1. Prepare the required ingredients.
2. Carrots are cut into hob pieces, yam is soaked in cold water, red pepper and garlic sprouts are finely chopped.
3. Cut the cooked beef into mahjong-sized pieces.
4. Pour oil in the pot, add the pepper and chili.
5. Add in Pixian bean paste and mushroom tempeh and sauté until fragrant.
6. Add white sugar and fry until the sugar melts.
7. Pour the beef and stir fry.
8. Pour into the soy sauce.
9. Pour in Wei Ji Xian and stir fry until the beef is colored.
10. Pour in boiling water that hasn't had beef and bring it to a low heat.
11. After 20 minutes, add yam and carrots and continue to simmer for 10 minutes.
12. Add the right amount of salt and chicken essence to taste for 10 minutes, change the high heat to collect the sauce.
13. When the soup is almost dry, add the garlic sprouts and stir fry a few times.
14. Serve on the table.
Tips:Both bean paste and soy sauce have a salty taste, so pay attention to controlling the amount of salt.
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