Materials
Brisket a catty, white radish a, ginger 5 slices, 4 cloves of garlic
Practice
Bought back the brisket washed clean, empty dry water, cut into small pieces of about 2CM standby, a little oil in the pot, seventy percent of the heat to add a good cut of beef brisket, ginger, garlic, stir-frying and coloring and then poured into the purple casserole dish. Boil over high heat, skim off the foam and turn to low heat, simmer for 1 hour. Peel and cut white radish, add after one hour, while adding two teaspoons of salt, continue to simmer for 20 minutes.
The Sichuan way of eating it is to dip the beef and radish into the seasoning, so you can make your own seasoning to suit your taste.
I adjusted to add: minced garlic, minced ginger, chopped green onion, Jiang oil, chili oil (resuscitation oil sea pepper) sesame oil, sugar, vinegar, chicken essence, monosodium glutamate (MSG), pepper powder
Practice two, brisket and radish
Materials
Brisket 3 pounds, radish 2 pounds, 6 slices of sesame leaves, 6 star anise, a handful of pepper, 2 grasshopper fruit, ginger, 3 chunks, 30ml of the ZhuHou sauce, wine 15ml, salt to taste
Practice
1. brisket into the pot, add water not over the brisket, boiled over high heat, fishing
2. ready spices
3. brisket clean, cut large pieces
4. ginger peeled and patted the whole piece of flat, radish cut large hobbies pieces
5. hot oil pan, burst incense ginger pieces
6. Pour the brisket into the pot and stir-fry for 1 minute
7. Add the wine and stir-fry well
8. Add the columnar sauce
9. Continue to heat through the brisket
10. Add the water that doesn't go over the brisket
11. Put the spices into a soup bag
12. Put the brisket and the water together in the inner liner of the crockpot. Put in the spice bag, bring to a boil over high heat and cook for 15 minutes, put the liner back into the crockpot, cover tightly and let it sit for 3 hours
13.Take the liner out, add the radish
14.Bring to a boil over high heat, turn to medium-low heat and cook for 30 minutes
15.Add the scallions, turn to high heat and cook for 15 minutes, season with salt
16.Dip it in the Laogama chili sauce to
Practice 3, Jhouhou Beef Brisket and Radish
Ingredients
Ingredients: 600 grams of beef brisket, 300-400 grams of white radish, one-quarter of an onion, 2 tablespoons of Jhouhou Sauce, 2 star anise, 6 slices of ginger, a tablespoon of oil
Seasoning: a minute and a half tablespoon of sugar, one-half tablespoon of dark soy sauce, a tablespoon of dark soy sauce
Gravy: a tablespoon of water, half a teaspoon of cornstarch
Methods
1. Wash the beef brisket, boil it for 5 minutes, serve it, and cut it into pieces, about an inch in size. Chop the onion.
2, 1000ML of water, add two slices of ginger to cook the brisket on medium-low heat for 30 minutes, and then take out. Don't throw away the water you used to cook the brisket, save it for later.
3, start a pot, put a tablespoon of oil, under the ginger 4 slices, onions, star anise, Hou Hou sauce sautéed, add the brisket, seasoning, cooking brisket water, high heat to boil, turn the heat down, simmer for 40-45 minutes.
4, turnip cut hobnail pieces, another pot, cook 3-4 minutes, served.
5, when the brisket is cooked, under the radish and cook for 10 minutes.
6, to be flavorful radish, large and medium heat, add gravy, stir fry, collect soup, can be.