Preparation materials: 300g of beef brisket, 2 strips of beef tendon, half of white radish, 50ml of camellia oil, 3 slices of ginger, 50ml of cooking wine, 2 tablespoons of sand tea sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of brown sugar, half of cinnamon, star anise 1, and 65438 dried tangerine peel.

First, wash and cut the beef brisket, and then wash and cut the beef tendon.

Second, after the oil pan is hot, add ginger and beef tenderloin, stir-fry until the meat becomes discolored and the edge is slightly browned.

Third, pour the fried meat into the pot of the electric pressure cooker, add all the remaining leaf seasoning and heat the water until the meat is not enough.

Fourth, choose the "stew" position of the electric pressure cooker.

5. After the electric pressure cooker is exhausted, check whether the brisket is tender.

6. Add the diced white radish, cover it, select the "soup making" mode, and press the "Start" button to continue cooking the soup.

7. After the electric pressure cooker is used up, the stewed beef with radish is finished.

Eight, put it away, sprinkle with chopped green onion and serve.