1. Peel potatoes and carrots and cut into slightly larger pieces, cut onions into wide strips, and pass konjac shreds twice in water.
2. Pour oil in the pan, and sauté the onions over medium heat when the pan is hot.
3. Put the potatoes and carrots in the pot and sauté on medium heat for about 2 minutes.
4. Add water, and all the seasonings except the light soy sauce. Do not put the light soy sauce now. After it is boiled, add a lid and simmer for 5 minutes.
5. At this time, wash and select the peas slices, cut them in half, blanch them and remove them for later use.
6. Open the lid, add the light soy sauce, stir and add the beef konjac shreds. The two should be separated and not mixed together. Then add the lid and simmer for 20 minutes.
7. Take it out, put the peas slices on it, and you're done.
Tips:It is salty enough, people who are not particularly heavy-mouthed don't need to put extra salt. If salt is to be put, it should be put before it is out of the pot.