White radish, tripe, large intestine, bovine lung.

Accessories:

Leek, star anise, fragrant leaves, cinnamon, ginger and garlic.

Exercise:

1, beef brisket is cut into cubes, blocks or strips, and the size should be 1/3- 1/4 of the individual mouth. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water. Wash the white radish and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish. Wash star anise, fragrant leaves and cinnamon and put them in a small bowl. Onion, ginger and garlic: peeled, washed and put in a small bowl. Be careful not to skin Jiang Ye. The shallots are tied into knots to avoid scattering when stewing;

2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the brisket plate, put star anise, fragrant leaves, cinnamon, ginger and garlic on the brisket, and air it until it boils in a casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok and pour some salad oil. When the oil is cooked to 70% maturity, add the sirloin and ingredients and stir fry. Be careful not to fry too much. In winter, the brisket is always turned over and it is not easy to absorb calories.

3. Add two spoonfuls of soy sauce to add color and taste when frying. I have a strong taste. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots (add the peppers of boiled fish wrapped the day before yesterday and add them at the same time) and simmer. Come back in two hours to uncover the pot and put salt.