Braised Beef Brisket with Radish
1.
Change the sirloin into a large piece of about 3-4 cm;
2.
The sirloin is blanched in a pot under cold water to remove impurities and blood;
3.
Cut the white radish into hob pieces;
4.
Rinse the blanched sirloin with cold water;
5.
Put oil in the pot, stir-fry the chives, red hot pepper, ginger slices, and star anise in the pot;
6.
Stir-fry the seasoning and add Korean chili paste to stir-fry on low heat to produce red oil;
7.
Fry the sirloin chunks in the pot;
8.
Cooking into Huadiao wine;
9.
Cook in vinegar;
10.
Add boiling water to cover the beef;
11.
Add rock sugar
12.
Cook in Dafafu Chinese Braised Sauce;
13.
Cover the pressure cooker and simmer for 40 minutes;
14.
After 40 minutes, take out and put the white radish, add appropriate amount of salt and continue to simmer on medium heat for 20 minutes;
15.
When the radish and sirloin are all soft and rotten, the juice will be collected on the fire
16.
It can be served on a plate when the soup is thick.
Tips:
1. The process of watering the sirloin is very important. You can remove the blood in the sirloin, about two or three minutes, after the sirloin changes color, you can pick it up and wash it with water;
2. If you don't use a pressure cooker when stewing meat, you can also use a wok or casserole for cooking, but the time will be longer. Using a pressure cooker will greatly save gas;
3. Stew the sirloin meat for 8 maturity, then add the white radish and stew together, so that the maturity of the two ingredients is the same.
