Ingredients

500 grams of beef brisket, 1 white radish, 1 piece of ginger, 2 star anise, 4 red dates, 1 green onion, salt

Method 1 . Before stewing the beef brisket, soak and rinse the whole piece with water repeatedly to rinse away the blood as much as possible.

2. Put the whole piece of beef brisket directly into the pot under cold water (do not change the knife before stewing, do not splash the water, and do not need to stir-fry)

3. Add sufficient amount of beef into the pot Bring water to a boil over high heat and continuously skim out the foam. This is an important step to ensure the quality of the soup. You must continue skimming until the soup is very clean.

4. Keep the fire cooking for about 20 minutes, take out the beef brisket and cut it into small pieces with a knife.

5. Pour the small pieces of beef brisket into the original soup, add ginger cubes, star anise, green onions and red dates (remember not to add salt at this time), bring to a boil over high heat, then turn to low heat and simmer for 1 half an hour.

6. Cut the white radish into large pieces, add the cut white radish pieces, cook for about 30 minutes, and add salt to taste.

Ingredients

One pound of beef brisket, one white radish, 5 slices of ginger, 4 cloves of garlic

Method: Wash the purchased brisket and dry it in the air. Cut into small pieces of about 2cm and set aside. Heat a little oil in the pot and add the sliced ??beef brisket, ginger slices and garlic. Stir-fry until the color changes and pour into the purple clay pot. Bring to a boil over high heat, skim off the foam, reduce to low heat, and simmer for 1 hour. Peel and cut the white radish into cubes, add it after one hour, add two teaspoons of salt at the same time, and continue to simmer for 20 minutes.

The way to eat it in Sichuan is to dip beef and radish into seasoning, so you can make your own seasoning to suit your taste.

I added: minced garlic, minced ginger, chopped green onion, Jiangyou, chili oil (Suyouhaijiao) sesame oil, sugar, vinegar, chicken essence, monosodium glutamate, and Sichuan pepper powder