condiments

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700g beef brisket

condiments

white radish

1 root

carrot

1 root

red date

10 pieces

condiment

salt

Proper amount

verdant

Proper amount

energy

Proper amount

yellow rice wine

3 tablespoons

pepper

1?o'clock

coriander

Proper amount

Practice of radish beef brisket soup

1. Wash and drain the whole brisket, cut the white radish into large pieces, cut the carrot into large pieces for later use, slice the ginger and cut the onion into sections.

2. Blanch the whole brisket in boiling water, then take it out and put it in an electric pressure cooker. Add onion, ginger, red dates, Shaoxing wine, whole beef brisket, white radish and carrot to the pot and stew for about 40 minutes.

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It's time, take out the cooked beef brisket. Season the pot with salt and pepper, sprinkle with coriander and serve the soup.

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I made the leftover beef brisket: fish-flavored beef brisket.

Cooking tips

1. If it is an ordinary pot cover, cook it on low heat 1.5-2 hours.

2, ginger and jujube have the effect of strengthening the stomach, so when putting ginger slices in the broth, you can throw a few red dates and stew them together, and the soup will be slightly sweet.

3. Cut the stewed beef brisket into delicious chunks. When cooking beef, put it in the whole pot. When you want to eat it, cut it into pieces to retain more fragrance.