1. Practice 1

Ingredients: beef pit brisket, white radish.

Brisket cut into chunks, sliced mushrooms, sliced ginger, scallions cut into pieces.

Burning pot of oil, put ginger, mushrooms, brisket stir-fry until dry water to be used.

Then inject the broth, add salt, monosodium glutamate, sugar, pepper, with a small fire burn crisp, juice thick when adding green onions, thickening with wet cornstarch thickening, dripping sesame oil can be into the dish.

2, practice two

Raw materials: cabbage (burned), beef broth (canned), ginger, pepper, star anise, shaoxing wine, soy sauce, salt, rock sugar. Fill a pot with cool water and add the beef bones, 2 star anise, 1 teaspoon of pepper, 1 piece of cinnamon, and 1 piece of flattened ginger.

Bring to a boil over high heat, turn down the heat and simmer, keeping the water boiling. Check frequently in between to skim off the floating oil and foam.

After two hours, add the watered-down brisket and simmer until chopsticks can be passed through it freely, about four more hours. Check frequently during this time to skim off any oil and foam.

The last half hour is spent adding the wok to the stew.

Bring to a boil over high heat, season with salt and parsley, and rise.

3, practice three

Raw materials: 500 grams of beef brisket, 300 grams of potatoes, green onions, ginger, soy sauce, dashi, garlic cloves, salt, sugar, cooking wine, dry chili a (can be omitted).

Beef and potatoes cut into pieces.

Beef cut in boiling water blanch soup to cook for about a minute, fish out and standby.

Heat the oil in the pan about 5 mature into the beef stir fry, add soy sauce. Sugar stir fry evenly.

Add water over the beef, add salt and garlic seasoning onion ginger, water boil and turn to low heat stew for 30 minutes, until the beef will be cooked.

Join the potato pieces of cooking wine, high-fire boil, turn the fire to simmer for about 20 minutes until the potato is soft and rotten.