Beef and white radish stew

It's perfect for a cold winter day. It's warm and satisfying. Beef and white radish is a perfect match, but also too delicious. Don't add a lot of seasoning or it will cover the original flavor of the beef and radish. This dish warms the heart of homesickness.

Ingredients

Beef stewed radish practice

Shred onion and ginger into minced onion, minced ginger and onion and ginger two parts. Cut the beef into small pieces Cold water into the pot Boil the bleeding water. Remove the beef and rinse with lukewarm water to remove any blood from the surface.

In a separate pot, add oil and sauté the chopped onion and ginger. Add the beef and stir-fry.

Add some cooking wine and soy sauce and a little sugar and stir-fry.

Add hot water to the beef. (You can add more water to make sure you don't add more water later to affect the flavor.) Add the spices, scallions, ginger and pepper. Turn down the heat and cook for about 30 minutes.

Add white radish and continue to cook. Stewing time can be mastered during the soup according to the taste of adding the appropriate amount of salt. When the white radish transparent beef flavor also overflowed it can be out of the pot to enjoy the delicious.

Tips

1. Don't add too much soy sauce, not only will the color of the soup be darker, but it will also cover the taste of the food itself. Salt can be adjusted by adding salt.

2. The longer you cook the beef, the better it tastes.

3. You can sprinkle some chopped green onion after cooking, which is beautiful and delicious.

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