1. Soak the sirloin in water for half an hour, remove the blood, then blanch it for ten minutes, skim off the foam, the initial picture is too empty, so I won’t upload it.
2. Wash potatoes and carrots, peel off the hob and cut into pieces for later use
3. Slice ginger, cut green onion into sections, and set aside a few peppers
4. Heat oil in the pot, turn to low heat after 60% of the heat, add sugar and fry
5. Add sirloin, add appropriate amount of light soy sauce, a little dark soy sauce, stir fry with cooking wine to remove greasy taste
6. Restart the pan, heat the oil, add pepper, green onion and carrots and stir fry
7. Pour in the sirloin that has been blanched, fill the sirloin with water, then turn to a low heat and simmer for half an hour
8. Pour the potatoes, fill the water over the sirloin potatoes, boil, turn to low heat and simmer for an hour
9. Pour in water, starch, thicken, heat up the juice
10. Out of the pot~
Tips:1. The beef stew time is longer, so put the beef and stew for half an hour before adding the potatoes
2. Stir frequently during the thickening process to prevent sticking to the bottom of the pan
