Name: Braised Bullwhip
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Bullwhip; A radish; 1/2 potato; 3 pieces Hangjiao; Some shallot; Some ginger; Some garlic; Some star anise; Some Douban; Some Soy sauce; 3 pcs Dried red pepper; Some Pepper and Sesame Oil; Some salt; Some Chicken Bouillon Powder

Braised Bullwhip

1. First, bubble the bullwhip and remove the outer skin (this step is very troublesome, there are many layers) and then break the bullwhip into two along the middle tube (that tube is the urethra, so it breaks open After that, scrape, wash, add cooking wine and ginger slices in water for dozens of minutes to taste)
Use the hot water in a pot to whip the bullwhip, so that the cut flowers can also be deodorized. Just don't cut them like slices. Put them in cold water and other water and pick them up after boiling.

2. Dice the radish and potato, dice the pepper, green onion, ginger, garlic, and star anise.

3. Fry the potatoes first.

4. Add oil to the pot, add a spoonful of bean paste and green onion, ginger, garlic, star anise, dried chili, and diced pepper (I love spicy food, friends who don’t like spicy food can add it or add less). Fragrant.

5. After adding the bullwhip, stir-fry with soy sauce and chili and sesame oil (a small rock candy is also added, which can be ignored).

6. Pour the radishes and add water, add less salt and stew it will be very tasty (simmer for half an hour, add water in the middle).

7. Half an hour is up, it's time to add the fried potatoes~~ It should be ready in five to eight minutes.

8. Taste it, and if the taste is not enough, you can add some salt and chicken essence~~~~
Sprinkle some chopped coriander when starting the pan. Um, this taste, Ba Shi.

Braised Bullwhip

Ingredients

Braised Bullwhip

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