practice Preparation materials of braised beef brisket with white radish: beef brisket 1000g, white radish 1, 2 hawthorn, proper amount of oil and salt, onion 1, 3 slices of ginger, pepper 10, and aniseed 1.

Practice steps:

1. soak the brisket in clear water for 3 hours, changing the water twice during the period, and soaking the blood water. Then cut the beef brisket into pieces of uniform size, not too small, the beef brisket will shrink when cooked.

2. Add water to the pot, put the burdock in cold water, boil the water, skim the floating foam, cook for 7-8 minutes, and blanch the beef thoroughly. Take out the burdock, wash it with warm water, and take it out to control the water.

3. Heat the oil in the pan, add onion, ginger slices, pepper, aniseed, dried pepper and stir-fry until fragrant, then add beef and stir-fry for 1-2 minutes.

4. Add hot water (more water, not beef, brisket takes a long time to cook, radish will be added later), and then add soy sauce, cooking wine, sugar and hawthorn.

5. Pour the beef brisket and soup into the casserole. After the fire boils, turn to medium heat for 20 minutes to remove the odor, cover the lid and simmer for 70 minutes (if there is no casserole, stew it directly in the pot).

6. In the meantime, scrape off the skin of the white radish, and then cut the radish into hob blocks.

7. After the time is up, add the radish and salt (no need to cover the pot, let out the smell of the radish), stew the radish until it is soft, and you can easily pierce the radish with chopsticks. The stewed radish with beef brisket is ready.