Ingredients: 500g of beef brisket, 400g of radish, 50g of vermicelli sauce, oil consumption 15g, three pieces of dried tangerine peel, one spoonful of salt, one spoonful of sugar, two pieces of garlic, two pieces of ginger, proper amount of peanut oil, proper amount of boiled water, proper amount of soy sauce and a few drops of soy sauce.

Steps:

1, peeled and diced radish.

2. Pour water into the pot and bring it to a boil. Wash the brisket and cut into pieces. Don't cut it too thin.

3. After 5 minutes, put the radish into the water. After picking it up, rinse it with clear water.

4, mince garlic and ginger, heat a little oil in the pot, add minced garlic, Jiang Mo and dried tangerine peel and saute.

5, pour in the post-Hou sauce and stir well.

6. Pour the burdock and radish into the pot and stir evenly to cover them with a layer of sauce.

7. Add oil consumption, sugar, soy sauce and salt and mix well. Pour rice wine around the pot and stir well.

8. Pour the fried burdock radish and sauce into the casserole, add appropriate amount of boiling water, and add appropriate amount of soy sauce. Simmer until the breast meat is soft and rotten. You can also pour the ingredients into the pressure cooker to cook at this step.

9. Finished product drawing.