Cooking Steps

1. 

   Step1:Wash beef brisket and cut into piece

2. 

   Step2:Cut beef brisket and put it into a cold water pot to cook. Add cooking wine in the proces

3. 

   Step3:Blanch for a few more minutes after boiling and remove the froth from the meat with hot water. It must be rinsed with hot water for later use

4. 

   Step4:In another pot, add cold water and heat it up, and then pour in the brisket with blanched water. Put in cooking wine, anise, cinnamon, chive, ginger and dried pepper, a little pepper and a few tangerine peel. You can also add a few Hawthorn slices. After the gas is covered, change to medium and small fire. I use a pressure cooker. After the gas is filled, open the lid within 20 minutes

5. 

   Step5:It's soft but not rotten. It's ready to use

6. 

   Step6:Put a little oil in the frying pan 10 minutes in advance and fry the radish pieces. This will shorten the ripening time or the carrots will release the carotene after frying. Stir slowly over medium and low heat or add a little soup or water. Do not let the radish stir fry and paste when frying

7. 

   Step7:Add beef stock to the radish when it's almost eight or nine layers ripe

8. 

   Step8:Take out the beef brisket and put it into the pot. Remove the big ingredients with a leaky spoon when cooking. The auxiliary ingredients can be matched as you like. Bring it to a boil. Add a little black pepper, a little salt, two or three icing sugar, raw soy sauce, cooking wine, old soy sauce, a little sesame oil, onion, bring it to a boil. Add a few spoons of black pepper juice when the soup is not too much. Stir evenly until the soup is thick without turning off the heat. Form a self-made thickener and sprinkle a little parsley to start the bowl Plate loadin

9. 

   Step9:The aroma of black pepper juice is pure. The taste is excellen

10. 

    Step10:Friends who need to lose weight, gain weight and recuperate. Please scan the green QR code and welcome to consul