Stewed Beef Brisket with Radish
1.
Wash the sirloin and cut into 4 to 5 cm chunks for later use
2.
Cut green onion into sections, cut ginger into thick slices, cut garlic into small pieces, 3 aniseed, 3 bay leaves, 1 small piece of cinnamon, 1 piece of Angelica dahurica, a little tangerine peel, 1 piece of grass fruit for later use
3.
Wash the white radish, peel it, and cut the hob into pieces. If not, cut into normal pieces.
4.
Blanch the beef, beef and cold water in the pot, put a little green onion and ginger, boil on high heat, skim the foam, remove it after about two minutes, and strain out the green onion and ginger.
5.
Pour a little vegetable oil in the pot, turn on a low heat, and stir-fry the bean paste for ten seconds, then let the sauce stir a few times, put it in hot water and boil
6.
Boil the beef, add rice wine, light soy sauce, oyster sauce, sugar, salt and all spices to a boil
7.
Pour more oil in the pan and heat it to 80% hot. Put the onion, ginger and garlic in it and fry it until the surface is golden and it will come out of the pan. Don’t fry for too long.
8.
Pour the fried onion, ginger and garlic into the stewed beef and stir well, bring to a boil on high heat, then cover and simmer for 2 hours, try to keep the water surface slightly open
9.
When the beef is about to simmer, put the sliced radish in and simmer for another 20 minutes.
10.
When eating, you can eat it directly, or put the beef radish and soup in a wok to boil to thicken, and then put it in a casserole filled with vegetable leaves and boil it on the table. The taste is better and richer.
