Stewed Beef Brisket with Radish
1.
Raw materials are ready;
2.
Peel the radish and cut into suitable small pieces, slice ginger, mince garlic, and wash other materials;
3.
The sirloin is constantly soaked in clean water to change the water, remove the blood water, after cleaning, cut into the size you like;
4.
Put an appropriate amount of oil into the pot, stir-fry ginger garlic, bay leaves, dried red pepper, orange peel, star anise, cinnamon and other small fires to create a fragrance;
5.
Pour the sirloin into a low heat and stir for a while to get the oil out, so that it will not be too fatty;
6.
Pour in white wine and stir fry, then pour in light soy sauce and dark soy sauce for coloring;
7.
Add rock sugar and fry until the rock sugar melts;
8.
Change all the ingredients into a clay pot and add hot water equal to the ingredients;
9.
Add ginger slices and simmer for 60 minutes;
10.
Add the white radish and continue to simmer for 30 minutes;
11.
Finally, add salt to adjust the taste that suits you;
12.
Bowl.
Tips:
1. The longer the stewing time, the softer the sirloin will be. You can use a casserole if you have enough time, or use a pressure cooker if you don't have time;
2. The radish cannot be cooked at the same time as the sirloin, otherwise it will be rotten. Generally, it is enough to cook the radish for half an hour;
3. The added water must be hot water. If cold water is used, it will affect the taste of the sirloin, and the protein will not be able to perform better;
4. Put a few slices of dried hawthorn when stewing the sirloin to make the sirloin simmer quickly.
