Radish Beef Brisket Soup
1.
Cut the sirloin first, not too small. Ginger and dried chili for later use
2.
Put the sirloin in a pot under cold water, add sliced ginger and dried chili, remove the blood foam when the water is boiling, and add a little rice wine.
3.
Reduce heat and simmer for 30 minutes
4.
At this time, you can cut the radish. Peel the radish skin as cleanly as possible. Peel more. The part with the skin has a bitter taste.
5.
Put the radishes in half an hour later. At this time, add salt and more so that you can taste the soup. The soup is very salty. Then turn the high heat to a low heat and simmer again for 30 minutes,
6.
At this time the taste of meat and radish has entered. The final step is to add water. How much you exchange depends on your own grasp, and change the taste. At this time, you can put in the pepper and chicken essence for easy taste. If the taste is OK, simmer it for a while and you can enjoy it.
7.
Sprinkle it with green onions, which will immediately open your appetite.
Tips:
This soup is best to use sirloin. The sirloin is a bit fat. The soup will be a bit greasy. Friends who are afraid of it can first put the sirloin in a pan and fry it. As long as the radish is completely transparent, it is fine. I like to eat a bit rotten radish because It's more tasty, and friends who don't like it can also put the radish later.
