Seasoning: star anise, ginger, garlic, cooking wine, rock sugar, soy sauce, salt and marinade.

Practice: 1. Cut beef brisket and white radish into pieces;

2. Put the cut beef brisket into the pot, add clear water, add star anise and ginger, boil and pick up the beef brisket;

3. Take an oil pan, add ginger and garlic and saute until fragrant, add brisket with boiling water, add soy sauce and cooking wine and saute until fragrant;

4. Put the fried beef brisket into a clay pot, add boiling water, and pour in soy sauce, marinade, rock sugar and cooking wine;

5. After boiling, add radish, add two slices of ginger, cover, turn off the fire and stew for more than one and a half hours;

6. Cook the brisket until it is cooked and rotten, and the radish is soft and rotten.

Wordy:

1. Generally, the ratio of beef brisket to radish is 2:3, that is, two beef briskets are matched with three radishes, and more radishes can be added. Generally, after cooking, people will think that there are too few radishes. In fact, there are not so many brisket and radishes are not so delicious.

2. The mixed aroma of white radish and ginger smells good, so the boiled radish beef brisket will be greatly inferior without ginger;

3. I used Lee Kum Kee's bittern juice, and the ratio with soy sauce was about 1: 1, which was not accurate. The seasonings are almost the same. I tasted them and added them. You can use it without brine juice. Salt can be added after tasting, and soy sauce can be added if the water is not enough.

4. If it's too much trouble, you can skip the middle frying step and go directly to the pot after flying water.

5. flying water I think it is easier to simmer beef brisket with cold water.