1. Cut the onion into pieces, peel the potatoes and carrots and cut into pieces with a hob.
2. Put the konjac knots and peas in a pot of boiling water and blanch them slightly.
3. Beef slices and set aside.
4. Put a little oil on the pot to heat up, add the beef slices and stir fry quickly until the color changes, and serve.
5. Heat a little oil in a pan, add onions and carrots and stir fry for a while.
6. Add potato pieces and stir fry evenly.
7. Cook into mirin, light soy sauce, sugar.
8. Pour in beef slices and stock.
9. Cover the pot and simmer for 20-25 minutes.
10. Add the konjac knot and peas and continue to cook for 5 minutes.
Tips:1. Konjac has two colors, black and white, as well as lumpy and silky. Both can be used to make this dish. Raw konjac has a strange taste, so you need to cook it beforehand.
2. In addition to beef and potatoes, carrots, onions and other vegetables are added in an appropriate amount, which not only enriches the nutritional value of the whole dish, but also can effectively improve the monotonous color of the dish, and at the same time can relatively reduce the burden on the stomach.
