Radish Beef Stew

Name: Radish Beef Stew
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Short ribs; 1 White radish; 5g salt; 5g Oyster sauce; a little caviar

by Alien limit

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

An ordinary beef stew with radish, the best ingredient partner commonly seen on the table, but anyone who likes beef has tasted this dish, and the impression that the dish is nothing more than a large bowl with large chunks Pieces of meat and chunks of radish. Western food and desserts can always bring amazing presentation, in fact, a little bit of thought can make an ordinary Chinese home-cooked dish taste poetic. The taste is still the same, but with a little processing, the artistic conception has risen.

Ingredients

500g Short Ribs
1 White Radish
5g Salt
5g Oyster Sauce
a little Caviar

Radish Beef Stew

1. Wash the radish, dig out a little caviar to defrost, chop the steak bones and rinse with warm water

2. Put the steak ribs in a pressure cooker and add water that has been submerged with the ingredients

3. After putting the lid on, burn the ingredients in the pot over high heat and simmer for 30 minutes on medium and low heat

4. Use the soup time to process the radish and peel it

5. Cut the peeled radish horizontally into 1.5 cm width, and press out the plum blossoms with a mold

6. The beef broth has a layer of slick oil, so use a spoon to skim it out (if it is too time-consuming, put it on the balcony for about half an hour this winter, connect the butter into a large piece, and use chopsticks to pick it out)

7. Put the sliced radish into another pot

8. Infuse appropriate amount of short rib soup, simmer on low heat for 20 minutes, add salt to taste, and place on a plate; serve the steak ribs and soup separately on a plate