I, ingredients: brisket 500g, 1 white radish, 1 scallion, 1 piece of ginger, 1 dried chili, 1 small dried hawthorn, 2 anise, 2 leaves, 1 piece of cinnamon, moderate amount of yellow wine, 3 spoons of soy sauce, 2 spoons of sugar, 1 spoon of pepper, moderate amount of dark soy sauce, moderate amount of cooking oil.

Two, white radish roast beef brisket practice:

1. First of all, prepare all the ingredients, the first step is to clean the beef brisket, and then put into the water, soak for at least half an hour. Use to remove the blood inside the brisket, so that the brisket burned out without fishy flavor. The radish is cleaned and cut into cubes, the green onion is cut into segments, and the ginger is cut into slices and set aside.

2. After the brisket is soaked, start a pot, put the brisket in it, then put in the water that doesn't go over the brisket, add a proper amount of yellow wine, and then put in the scallion and ginger, to get rid of the fishy smell inside the brisket. When the water boils, remove the foam from the surface, then fish out and drain. Remember never to use cold water to rinse, or it will make the brisket firm and not easy to burn softly.

3. Start a pot, put in the right amount of cooking oil, and when it's hot, put the brisket in to stir-fry the flavor. This fried brisket, burn out the flavor will be more fragrant Oh. Then into the ginger, dried chili peppers, sesame leaves, cinnamon, star anise and scallions stir-fried together, and then pour in 1 tablespoon of yellow wine to fishy aroma, stir fry evenly. Then start seasoning, add soy sauce, stir fry until the brisket color, add boiling water that does not exceed all the ingredients, then add 2 spoons of sugar to refresh, 1 spoons of pepper to remove the fishy, dry hawthorn, a little old pumping to improve the color, stir evenly, high heat boil.

4. Pour the brisket into the pre-prepared casserole inside, once again boil, change to medium-low heat, simmer for about 1 hour. Some friends do not like to wait, you can use a pressure cooker to pressure, the time can be shortened to half an hour is enough.

5. time, the brisket is also very soft and rotten, this time to put in the spices pick out, pour into the radish pieces, a little stirring, cover the lid, continue to stew for about 20 minutes, roast beef brisket is almost done.

6. With this method to do out of the roast beef brisket, especially soft and flavorful, radish absorbed the flavor of the soup, eating is also very fragrant. With rice, out of the pot even the soup will not be left.

Tips:

Today we share this radish roast beef brisket practice on the end, follow this method of burning out of the brisket, especially soft and delicious. To summarize some of the tips here, first of all, brisket bought back to soak in water for half an hour, which can be very good to fishy. Burning brisket when remember to add boiling water, do not use cold water oh, cold water added to the brisket easily become firm, not easy to stew soft rotten. Dry hawthorn acidic substances can be very good to soften the beef, so that the brisket burned out more soft and rotten.