Burdock? :500

Lotus root: 200

condiments

Cinnamon: a small amount

Fragrant leaves: a small amount

Ginger? : right amount

Salt: the right amount

Chicken essence: a small amount

Specific steps

first step

Soak the brisket in clear water for about 20 minutes, change the water several times during this period, take out the drained blood, and cut into large pieces.

Second step

Put a proper amount of cold water into the pot, add the sirloin, bring it to a boil, take it out with a colander, rinse the blood bubbles with clear water, and drain it for later use.

Third step

Star anise, cinnamon and lotus root are peeled and cut into hob blocks for later use (the cut lotus root is best soaked in water to prevent discoloration.

Fourth step

Take an oil pan, add star anise, cinnamon bark and Pixian watercress, stir-fry until fragrant, then add the processed brisket and stir-fry evenly.

Step five

Add two teaspoons of cooking wine and stir well.

Step 6

Add geranium, ginger and crystal sugar, add about 1800 ml of hot water, bring to a boil, pour into a casserole, cover the pot, and simmer for about 40 minutes.

Step 7

Add lotus root, stir with a spoon several times to prevent sticking to the bottom, cover the lid and cook for about 40 minutes.

Step 8

Add appropriate amount of chicken essence and salt to serve.