The cow and man were soaked in clear water for 3 hours, during which the water was changed twice to soak the blood. Then cut the beef brisket into pieces of uniform size, not too small, the beef brisket will become smaller after cooking.
Add water to the pot, pour cold water into the brisket, boil the water, skim off the floating foam, cook for 7-8 minutes, and blanch the beef thoroughly. Pick up the brisket, wash it with warm water, and pick up pure water for later use. Heat the oil in the pan, add the wax gourd slices, ginger slices, pepper, aniseed and pepper and stir-fry until fragrant, then add the beef and stir-fry for 1-2 minutes.
Add boiling water (more water is needed, if the beef is undercooked, the brisket will be steamed for a long time, and radish will be added for stew later), and then pour in soy sauce, rice wine, sugar and hawthorn fruit. Put the sirloin and juice into a casserole, simmer for about 20 minutes after the fire boils, remove the odor, cover the lid and simmer for 70 minutes (stew directly in the pot without a stone pot).
During this period, the skin of radish is scraped off, and then the reed is cut into hob blocks. After the time is up, add carrots and salt (no need to cover the pot to release the bad taste of radish) and stew the radish into a soft and glutinous taste. Radish is easy to stick in with chopsticks, and the stewed radish with beef brisket is ready. Ribs stewed beans
Required information: long bean 750g, sparerib 750g, potato 1 slice, appropriate amount of salt and oil, 3 tablespoons of soy sauce, rice wine 1 tablespoon, old rock sugar 1 tablespoon, onion 1 slice, ginger 1 slice, garlic 2 slices, and pepper.
Chop the ribs into sections, cut the potatoes into hob pieces, wash them in cold water, and drain. Put water in the pot, pour cold water into the ribs, bring to a boil, skim off the floating blood, cook for 5 minutes, pick up the ribs and control the water content.
Heat the oil in the pot, add the old rock sugar to melt, and cook the sugar until the old rock sugar turns dark brown and bubbles. Add the ribs and stir-fry, then stir-fry and color. Add onion, garlic, dried chili and pepper, stir-fry, add appropriate amount of boiled water (or spareribs) and rice wine, start a new pot in the growth period, heat with oil, add long beans and potatoes, stir-fry until the color of long beans turns dark green, sprinkle stewed spareribs and soup with long beans, and season with salt. Simmer until the long beans and potatoes are cooked.