[Ingredients] 750g of fresh beef and 500g of white radish.

[Accessories] Salt, ginger (mashed), onion, soy sauce, bean paste, a little star anise, fennel, pepper and peanut oil.

[Features] The color is ruddy, the beef is crisp and rotten, the radish is tasty and salty and slightly spicy.

[Practice] Both beef and radish are cut into 2.5 cm pieces, and the radish is peeled.

2. Boil beef and water in aluminum pot, remove blood bubbles and floating foam, add onion, ginger, star anise, fennel, pepper, salt and soy sauce, and simmer slowly.

3. Put the wok on a big fire, heat it with oil, stir-fry the bean paste, add the soup, remove the bean paste residue after the soup boils, take it out and pour it into the beef aluminum pot. When aluminum pot beef is cooked to 80% maturity, add radish and stew until the beef is crisp and rotten.

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