1. Cut the beef into pieces, boil it in a pot, skim the floating desert, scoop up the meat, and filter the soup.
2. Prepare spices. The picture shows thyme and cinnamon. There is also ground parsley powder.
3. Cut the onion and garlic into pieces. Peel the carrots, cut half into cubes and cook in the soup, half cut into slices, and fry them for later use.
4. Heat the butter in the pot, add onion and carrot pieces, and stir-fry for 5 minutes until the vegetables are cooked.
5. Add meat, green onions, garlic cloves, and spices.
6. After sautéing, add the broth. stew.
7. Cook on low heat for 1 and a half hours. Add pepper before boiling. Strain the broth and put it in a pot. Meat and vegetables are served on a plate.
8. In another pot, add butter and saute carrot slices and onions, add some sugar and a little water. Add a little salt and fish out after it's cooked.
9. Sauce (Sauce) Method: Heat the butter, add flour, and mix well. Add to the pot containing the broth and mix well. Beat an egg, add light cream, mix well, add to the broth pot, stir until thick.
10. Put the boiled soft and rotten beef on a plate, top with the sauce, and add the fried green onions and carrots to the plate for garnish.
