1. Add oil in a hot pan, add white sugar, and fry until small bubbles appear.
2. Quickly pour the beef that has been soaked in water for two hours. (Do not blanch beef, because blanched meat is easy to burn.) Stir fry for color,
3. Stir-fry the spices, fry until fragrant, stir well with the meat,
4. Add cold water to the meat, add cooking wine, and cook for about half an hour (don’t forget to skim the froth in the middle), add carrots, and simmer until the meat can be pierced by a light poke. If the taste is not enough, sprinkle some salt. Seasoning, enough is not needed, (the meat is easier to simmer with the addition of cooking wine, I only simmer for an hour and then it will be fine)
