1. Soak beef in cold water for 15 minutes, then cut taro and beef into pieces
2. Scallion ginger saucepan stir fragrant
3. Add beef and stir-fry, let the butter stir-fry out
4. Add water and other ingredients, simmer on low heat for 1 hour, then add taro and cook for another 30 minutes
5. Out of the pot
Tips:Why do I choose imported beef? Domestic beef does not burn bad for one and a half hours, so the imported beef is better. The sugar is added according to personal preference. I like sweeter ones! Happy Mid-Autumn Festival!
