By lush sycamores
<h2>Royalties</h2>
Beef tendon meat 750g
Carrot one
Potatoes one
Ginger to taste
2 octagons
Cinnamon 1 small piece
2 incense leaves
Cooking oil to taste
Salt to taste
Cooking wine to taste
Old soy sauce in moderation
Raw soy sauce to taste
A little sugar
<h2>Practice steps</h2>
1: Prepare the ingredients, cut the carrots and potatoes into hob pieces, blanch the tomatoes in hot water, then cut into small cubes, and cut the peppers from the middle and cut into pieces.
2, beef under the pot of cold water, remember to be sure to put cold water under the pot. When the water boils, beat off the foam.
3: Remove the beef and set aside
4: Pour the right amount of vegetable oil into the pot, add star anise, dried chili pepper, ginger slices and green onion after the oil is hot. Add the boiled beef and stir-fry.
5: Add the cut tomatoes and stir-fry until the tomatoes become juice, so that the beef is coated with tomato juice.
6. Add more hot water than beef and prepare boiling water in advance! Goulash begins, forty minutes.
7: Add the potatoes and carrots cut in advance, stir-fry, add salt and soy sauce and oyster sauce. Depending on the amount of water in the pot, if it is small, you can add some boiling water to prevent drying the pot and continue to simmer for 15 minutes.
8: Add the pepper before the last head comes out of the pot and stir-fry. Let the peppers soften.
9, out of the pot! Delicious potato carrot goulash was just fine. Serve with two cans of Laoshan beer.
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