Stewed radish with beef brisket
The purpose of adding hawthorn is to make the beef brisket more soft and rotten, so it can be kept. Radish is not put into the pot together with beef brisket to prevent radish from robbing the taste of beef brisket. The taste is not good. The Little Swan hot pot is not too spicy. Friends who like spicy food will choose another one.
Step 1 . Wash beef brisket and cut into pieces.
Step 2 . Beat ginger.
Step 3 . Put the beef brisket in the boiling water for a short time and remove the foam.
Step 4 . Heat the oil in the frying pan and add the hot pot base to stir fry until fragrant.
Step 5 . Add Chinese prickly ash, star anise, ginger, garlic and dried chilli and stir fry until fragrant.
Step 6 . Fill the pot with water, add soy sauce, Baijiu and beef brisket to boil. (The water is subject to the beef brisket)
Step 7 . Transfer all soup and ingredients into the casserole, add soy sauce, chicken powder, sugar and hawthorn, and mix well.
Step 8 . Bring to a boil over high heat, cover and simmer over low heat for 2 hours until the brisket is tender and rotten. (If there is a pressure cooker, it can save a long time)
Step 9 . Peel and cut the radish into pieces.
Step 10 . Add water and salt to the original juice, add the radish and cook until cooked. (The water is subject to the radish)
Step 11 . Wash and cut the coriander into sections.
Step 12 . Put the radish on the bottom of the bowl, cover it with beef brisket, pour soup, and sprinkle with coriander.
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