1. A piece of beef, better with a little gluten and butter
2. Cut into small pieces
3. Boil the beef cubes under cold water until the water boils and the beef is bleeding. Then remove the beef and wash the residual foam on the surface with warm water (forgot to take pictures)
4. Cut green onion into sections, slice ginger, cut pepper into sections, 1 aniseed
5. Add oil to the cast iron enamel pot, saute the shallots, ginger, aniseed, and chili
6. Stir fry the beef cubes
7. Blended with very fresh soy sauce
8. Add enough water, turn to low heat and simmer after boiling
9. One large carrot, clean the surface dust
10. 1/4 is enough
11. Peel the radish, don’t throw the peel, keep the pickles
12. Cut the peeled radish into pieces slightly larger than beef and set aside
13. I simmered for about 50 minutes. At this time, the beef is soft and rotten, and the radish is quickly added. When the radish is simmered, the skin is soft and there is a hard heart in the middle. Season with salt
14. Simmer for another three to five minutes to let the salt taste, add the coriander
15. Turn off the heat, bring the pot to the table and eat
16. This pot has good heat preservation performance and good sealing effect. The stewed dishes can retain the original taste of the ingredients and are especially delicious
