Cantonese like to eat brisket very much. The brisket is bright red, surrounded by fascia. It is soft and delicious after cooking. The brisket has the function of nourishing blood, beauty and beauty. Beef Brisket often appears at my table with heavy makeup. For example, braised beef, braised beef brisket, curry beef brisket, and so on. One day, someone asked, can you simplify the way of beef brisket? Can you make it light and refreshing? So I thought of the beef brisket in clear soup originated in Hong Kong. Sirloin sirloin sirloin contains three sirloin, white radish and clear soup. Turnip fail in an examination. But it can add flavor to the soup. Beef radish is the best match. White radish is sweet. It absorbs beef brisket essence. It is not greasy. It is also delicious than beef brisket. Beef brisket and white radish in clear soup are full of rich broth. The broth is saturated with the sweetness of white radish. The two supplement each other. Clear soup is not worthy of the name. Clear soup can be boiled with beef bones. To save trouble, you can use high soup or thick soup treasure, etc
Step1:Prepare all materials.
Step2:Peel and cut the radish.
Step3:Put the brisket, water and ginger in the pot together. Turn off the heat 5 minutes after boiling. Wash off the blood with cold water.
Step4:Stir fry the boiled beef brisket in dry water. Add ginger slices to make it fragrant.
Step5:Add rice wine to the brisket. Mix well.
Step6:Put the stir fried beef brisket, radish, ginger slices, orange peel, pepper and thick Tang Bao together in the pressure cooker and cook until the brisket is soft and tender.
Step7:After cooking, you can add a little salt to taste.
Cooking tips:Connie delicacy official account. A working mother. Love life and love food. Welcome to Connie's WeChat public number Connie Chen (micro signal -conniechan). Share the beauty of life and delicacy. Welcome the friends of douguo to communicate with me. There are skills in making delicious dishes.