Chinese Food
Stewed Beef Brisket with radish
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One of my favorite Cantonese dishes is simple enough to be cooked in other places, and it's not bad either. In Beijing, it's usually used to make sauce in a column, but the wood in the house directly uses the oil consumption instead of the subtle difference. I can't taste it. This method is similar to other stewed beef brisket. It's almost brainless operation. I can't eat so much meat in a meal. Generally, I make this dish. The rest of the beef brisket is used to make a simple noodle for breakfast
Cooking ingredients
Cooking Steps
Step1:Cut the beef brisket into cubes. Boil the water in the pot. Scald the brisket for 2 minutes to remove the blood. Remove and was
Step2:Sliced ginger. Sliced scallion. Keep one clove of garlic
Step3:Peel the white radish and cut it into chunks about the size of the beef brisket. Boil the water in the pot, then add the radish chunks and heat for about 5 minutes. Remove and set aside
Step4:Heat the oil in the pot. Stir fry ginger, garlic, scallion, star anise and cinnamon in small heat to make the flavor. Then add beef brisket, raw soy sauce, old soy sauce, cooking wine, rock sugar and pepper. Stir for a while in medium heat to make the color even. Then add some water. After boiling, turn to low heat, cover and simmer for about 1 hou
Step5:When the chopsticks can be inserted into the beef brisket, add the radish. Add some oil, sugar and white pepper to taste. Mix well and simmer for about 15 minutes. Color and taste the radish. You can decorate it with scallion or coriande
Cooking tips:There are skills in making delicious dishes.
