2. Clean the brisket, then cut it into small pieces and wash it.
3. Add ginger slices to water, boil, add beef pieces, and remove blood.
4. Add a bag of sour radish and old duck soup seasoning, add radish pieces, cover, and simmer until cooked.
5. Salt should be put in the later stage of operation, and water should be added at one time. If water is replenished, it should be heated. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching from the meat, and keep the meat delicious.