Beef brisket 500g, white radish 1, ginger 1, 2 star anise, 4 red dates, onion 1 root, salt.

Exercise 1. Before the brisket is stewed, the whole piece is soaked and washed repeatedly with clear water, and the blood is as clean as possible.

2. Put the whole brisket directly in cold water (don't change the knife before stewing, don't fly water, and don't stir fry).

3. Add enough water to the pot, bring it to a boil, and constantly skim off the boiling froth. This is an important step to ensure the quality of the soup. You must keep skimming the oil until the soup becomes clean.

4. Cook on high fire for about 20 minutes, remove the brisket and cut it into small pieces with a knife.

5. Pour a small piece of sirloin into the original soup, add ginger, star anise, chopped green onion and red dates (remember not to add salt at this time), bring to a boil with high fire, and turn the heat down to 1.5 hours.

6. Cut the white radish into large pieces, add the cut white radish, cook for about 30 minutes, and season with salt.

material

A catty of beef brisket, a white radish, 5 slices of ginger and 4 cloves of garlic.

Wash the bought beef brisket, dry it, cut it into small pieces of about 2cm for later use, add a little oil to the pot, put the cut beef brisket, ginger slices and garlic into 70% heat, stir fry and pour it into a purple casserole. Bring the fire to a boil, skim the foam and turn to low heat, and simmer on low heat 1 hour. Peel and cut the white radish into pieces, add it one hour later, add two teaspoons of salt at the same time, and continue to stew for 20 minutes.

The way to eat in Sichuan is to dip beef and radish in seasoning, so that you can make your own seasoning that suits your taste.

I add minced garlic, Jiang Mo, chopped green onion, ginger oil, Chili oil (sesame oil), sugar, vinegar, chicken essence, monosodium glutamate and pepper.