Chinese Food
Stewed Beef Brisket with radish
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White radish can not only absorb fat and meat smell, but also eliminate the accumulation of food, phlegm and the effect of widening. It can neutralize the digestion burden brought by eating meat to the stomach. The difference between ceramic stew and pressure cooker stew is that the shape is not scattered. The meat is well cooked and easy to digest. The super heat storage capacity of the pot will continue to release heat after turning off the fire. The taste will enter the meat. It is very delicious.
Cooking ingredients
Cooking Steps
Step1:First, wash and cut the brisket into two centimeters wide and three centimeters long strips. Heat it with hot water. Put in the oil pan and stir fry the beef brisket. Add the color of the soy sauce. Wait until the sauce is stir fried and evenly dye the beef brisket. Add water to submerge the beef brisket.
Step2:Simmer for half an hour with a small fire. The brisket is basically cooked and soft. Put in the radish (cut into pieces). Bring to a boil with a large fire. Continue to simmer with a small fire. It will be OK in about half an hour.
Step3:The seasoning (salt and sugar) can be added properly after cookin
Cooking tips:The quantity of white radish is half or two-thirds of that of beef brisket. It's better not to have as many as it can, because there are skills to reduce the taste of beef brisket.
