1. Cut the beef into pieces and blanch it for later use
2. Cut the red and white radish on a hob and blanch it for later use
3. Soak chili, soak ginger and cut into sections, prepare garlic cloves and aniseed for use
4. Stir-fry the aniseed garlic cloves, soaked chili, soaked ginger and watercress until fragrant
5. Add the right amount of water (according to the amount of your beef) into the pot and turn on high heat
6. Put the beef in the pot after boiling
7. After putting the beef in the pot, turn off the heat and simmer slowly (according to personal taste like chewy or soft and the amount of stewing to determine the stewing time)
8. Stew until a certain time, add the prepared red and white radishes, cover the pot and let it sit for half an hour
9. When the pot is about to rise, use some cooking wine and green and red peppers to serve on the plate and get some coriander to decorate it.
Tips:I made this beef. Friends can also choose beef brisket or beef slab tendon. Also add or not add green and red chili according to personal taste because I am a Sichuanese who like spicy food. If you don’t eat spicy food, you don’t need to add it. Chili, bubbled ginger and green and red chili are also very good~
