Beef leg 450g, reverse sliced (about 2cm thick), white radish 180g, carrot 120g, celery 200g, 2 onions, 5 slices of ginger, 2 tablespoons of wine and salt 1 teaspoon.

working methods

1. Add water to the pot, bring to a boil, and blanch the beef.

2. Take a rice cooker, add the scalded beef, onion, ginger, wine, salt and broth, and cook for 1 hour. Add carrots and white radishes and cook for 30 minutes. Finally, add celery and stew for a while.