Sour and Spicy Appetizing Beef Stew with Radish

Name: Sour and Spicy Appetizing Beef Stew with Radish
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g beef; 1 piece radish; 1 tsp Peppercorns; 3 slices Bay leaf; 3 pieces star anise; 1 tablespoon Soy sauce; 2 tsp salt; 1/2 tsp pepper; 1 tablespoon Pickled peppers; 1 tablespoon Cooking Wine; 1 tablespoon Peanut oil

by You Ma Food

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

After Lidong, the diet should be based on warming and tonic.
You can properly eat some foods with higher calories, such as beef and lamb, which have more calories and are effective in keeping out the cold.
Especially recommended beef stewed radish, yellow beef warm tonic, radish moisturizing dry, especially suitable for the current climate.
I have slightly improved this radish beef stew from the traditional method.
So not only the beef is more fragrant and delicious, but the radish melts in your mouth and is fresh but not greasy.
The most important thing is that it is very appetizing~
However, to better release the aroma of beef,
The radish is crystal clear, soft but not rotten, there are a few tips to pay attention to~

Sour and Spicy Appetizing Beef Stew with Radish

1. Wash beef and set aside

Sour and Spicy Appetizing Beef Stew with Radish recipe

2. Cut beef into square chunks

3. Beef cubes are boiled in a pot, blanch the water for 2, 3 minutes and then remove the water to control

4. Heat a pan, put a tablespoon of peanut oil, then add a few peppers, a few bay leaves, and a few star anise to burst the fragrance

5. Put the beef in the pot when it is very hot and keep it on a high fire, so that the surface of the beef will quickly solidify the protein and be slightly browned. The secret to making beef is the high fire. The more the fire, the better. It is said that the beef will emit more than 100 The smell of meat, in short, the smell is very charming.

6. After the beef surface is slightly yellow, add the cooking wine and stir fry the soy sauce evenly

7. Pour 2 to 3 times the hot water and bring to a boil

8. Pour the boiled beef and scald into a porcelain pot, turn to a low heat and simmer for 90 minutes after boiling

9. When the beef is simmered for 60 minutes, it is about 7 or 8 mature. At this time, cut the radish into large hob pieces

10. Add the radish, add salt, with the addition of the radish, you will find that the beef becomes soft and rotten very quickly.

11. Then add pepper, you can put some pepper in the stew in winter to help the human body improve Yang Qi, it will make you less afraid of the cold, so pepper is very important in this soup, freshly ground pepper is even more important. Fragrant

12. Finally, the radish cubes become translucent. Add a few slices of sour and appetizing pickled peppers and cook for a few minutes to get out of the pot. Once the pickled peppers are put into the pot, the room will be sour and fragrant, and the saliva will fill the mouth instantly, so don’t forget. I used sour pickled peppers to make appetizers fresh~