1. Ingredients: 800g beef brisket, 300g white radish, appropriate amount of cooking oil.

2. Accessories: 2 spoons of salt, 3 spoons of cooking wine, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 green onion, 1 piece of ginger, 2 bay leaves, 2 cloves of aniseed, 6 hawthorns slices, 1 small piece of cinnamon, 4 cloves, 2 dried chili peppers.

3. Cut the beef brisket into cubes, soak in water, wash twice, soak for half an hour, change the water once in the middle, soak in the blood and remove the fishy smell.

4. Boil water in a pot. After the water boils, add ginger slices, green onions and cooking wine. Then take out the beef and put it into the pot. Blanch it once to remove the blood and dirt.

5. Take it out and control the water.

6. Cut the green onions into sections and the ginger into slices.

7. Place the wok on the fire, heat it up, add an appropriate amount of cooking oil, add onions and ginger and stir-fry until fragrant, add other seasonings and stir-fry until fragrant.

8. Pour the blanched beef nan into the pot, stir-fry to release the water vapor, add 3 tablespoons of cooking wine, continue to stir-fry, then add 2 tablespoons of light soy sauce and half a tablespoon of dark soy sauce and stir-fry Evenly. Add salt before serving.

9. Add appropriate amount of water.

10. After the pot is boiled, transfer it to the casserole, cover it, and simmer over low heat for 2 hours.

11. Cut the white radish into thick slices, add it to the pot, and simmer over low heat for 20 minutes until the radish is soft.