Name: Beef Brisket Stewed with Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef Brisket; 500g White radish; 4 Dried hawthorn; 3 pieces parsley; 5 Dried chili; 1 large piece ginger; 3 capsules garlic; 3 tablespoons Cooking oil; 80g Little Swan Hot Pot Ingredients; 20 capsules pepper; 2 capsules star anise; 1 teaspoon Totole Chicken Noodle; 1 tbsp Very Fresh Soy Sauce; 1 teaspoon Sugar; 1/2 tablespoon White wine; Some salt

Beef Brisket Stewed with Radish

1. Wash the sirloin and cut into pieces.

2. The ginger smashed.

3. Put the sirloin into the boiling water to remove the foam.

4. Put the oil in the wok. When the oil is hot, add the hot pot base ingredients and stir fry until fragrant.

5. Add pepper, star anise, ginger, garlic and dried chili and saute until fragrant.

6. Pour water into the pot, add soy sauce, white wine, and sirloin to boil. (The water is subject to the sirloin)

7. Transfer all the soup and ingredients in the pot into the casserole, add soy sauce, chicken powder, sugar and hawthorn and mix well.

8. After boiling over high heat, cover with a lid and simmer for 2 hours until the sirloin is soft. (If there is a pressure cooker, it can save a long time)

9. Peel the white radish and cut into pieces.

10. Add water and appropriate amount of salt to the original juice, add the radishes and cook until cooked through. (The water is subject to no radish)

11. Wash the coriander and cut into sections.

12. Put the radish on the bottom of the bowl, cover the top with sirloin, pour the broth and sprinkle with coriander.

Tips:
The purpose of adding hawthorn is to make the sirloin easier to soften, so you can leave it alone. The radish is not put into the pot with the sirloin to avoid the radish from stealing the taste of the sirloin and the taste is bad. Little Swan's hot pot ingredients are not too spicy, so spicy friends can choose it separately.