Seasoning: star anise, ginger, garlic, cooking wine, rock sugar, soy sauce, salt, marinade

Practice: 1. Cut the brisket and white radish into pieces;

2. Cut the brisket in a pot, put in the water, add star anise and ginger, bring to a boil and then lift up the brisket;

3. Start the frying pan, put in the ginger and garlic, explode the aroma, put in the brisket, add water, add soy sauce and wine, stir-fry;

4. The brisket, add soy sauce, cooking wine, stir-fry;

4. Put the fried brisket in the wok, add boiling water, pour in soy sauce, marinade, rock sugar, cooking wine;

5. Boil, put in the radish, add two slices of ginger, put on the lid, turn off the heat, simmer for more than an hour and a half;

6. Boil until the brisket is cooked, the radish is soft can be.

Robin:

1. The general ratio of brisket and radish is 2:3, that is, two parts of brisket with three parts of radish, you can also add more radish. Generally after cooking, will be too little radish put, but not so much brisket, radish and not so tasty;

2. white radish and ginger mixed aroma is very good, so cooking radish beef brisket without ginger, it will be greatly inferior;

3. I use Lee Kam Kee's marinade juice, and soy sauce ratio of about 1:1, not very accurate, seasoning are about, taste test and then add. No brine juice can not be used, you can add salt after the taste test, too much color water is not enough to add a little soy sauce;

4. Too much trouble, the middle of the frying step can also be skipped, fly water directly into the pot after stewing.

5. Flying water I think with cold water, brisket is easier to stew soft.