Materials: 500 grams of beef brisket, one white radish, 2 star anise, 2 slices of sesame leaves, 2 grams of peel, 65 grams of margarine, 10 grams of ginger, 15 grams of oil, 1 gram of sugar, 30 grams of soy sauce, a few drops of dark soy sauce, salt, 2 small cloves of garlic, 3 grams of cinnamon, white wine, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water.

Steps:

1, this time with the brisket is already cut into cubes, if you buy back to cut their own, cut into the size of a mahjong can be. Pour a moderate amount of water in the pot, brisket block cold water in the pot, if the hot water before putting meat, inside the blood can not cook out.

2, white radish peeled hobnail cut block.

3, brisket block blanching 5-6 minutes into the white radish blanching, fish up and then rinse with water, wash away the bloody flavor, and then control the water.

4, consumable oil, sugar, salt, mix well and set aside.

5, ginger and garlic minced spare.

6, the pot into the appropriate amount of oil heat, put the minced garlic, ginger, peel stir fry flavor.

7, put star anise, sesame leaves, cinnamon fried flavor.

8, pour in the column Hou sauce stir fry evenly.

9: Pour in the radish and beef brisket and stir-fry well, so that the radish and beef brisket are coated with a layer of Hou Hou sauce.

10, then pour in the sauce, stir fry evenly, white wine poured into the pan around the edges, stir fry evenly off the heat.

11, all the ingredients into a casserole dish, pour the appropriate amount of boiling water.

12, cover the pot with a lid and simmer until the brisket is cooked through, like soft and rotten some of the simmering longer, the degree of personal habits according to the decision ha.

13, finished.