#trust之美# Roast Beef with Carrots
1.
Defrost beef with tendon (you can't choose too lean for beef stew, beef with tendon is more fragrant)
2.
Cut the beef into 2cm cubes
3.
Add a small amount of vegetable oil to the pot, turn on a low heat, and at the same time put in an appropriate amount of bean paste, and fry it until fragrant.
4.
Heat the oil, stir-fry the watercress until fragrant, add beef cubes and stir fry
5.
Continue to stir fry until the surface of the beef changes color
6.
Add appropriate amount of water (add a little more after submerging the beef), add spices such as bay leaf, grass fruit, dried chili, star anise, and add appropriate salt
7.
Wash the carrots and cut into large pieces
8.
After simmering for ten minutes, add carrots, bring to a boil on high heat, and simmer slowly on low heat
9.
Simmer on low heat for about forty minutes, and it's done (be careful not to boil the soup during the period)
10.
It's so fragrant!
11.
Take a recent photo
12.
The most beautiful taste!
Tips:
1. Carrots should be cut into large pieces, which will cook very badly later;
2. Put salt first, otherwise the beef will not taste good;
3. Stew the beef for a while and then add carrots;
4. Don't hesitate to fire! The longer it is simmered, the more fragrant it will be. My beef tendon is all simmered!
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