1. Cut the beef into small pieces and blanch it for later use (when cutting, cut according to the texture of the meat, so that the meat is tender and tastes good)
2. Carrots cut into hob blocks
3. Cut green onion into sections, slice ginger and garlic cloves
4. Pour oil into the pan, add ginger, garlic, star anise and two green onions after the oil is hot and fry until fragrant
5. Put the beef in the pan and stir fry, add the cooking wine, braised soy sauce, bean paste, a little vinegar and stir fry until the pan is dry
6. Fill in the water (boiled water, cold water is best), pass some beef on top, boil on high heat and turn to low heat and simmer for 40 minutes
7. Then add the carrots, add salt and stir fry evenly, cover the pot and continue to simmer for 20 minutes
8. Finally, put the remaining scallions into high heat to collect the juice, don’t let the juice dry and leave some soup.
9. After it's done, pour it out and pour the soup on it.
Tips:Don't put the salt too early, otherwise the meat won't go badly
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