Seasoning: Edit

Flower Diao wine, salt, vinegar

Preparation: Edit

1, wash the beef bones and then soak them in water for 2 hours, during which time the water is changed.

2, ginger sliced; green onion knot; radish peeled and cut into pieces.

Practice: Edit

1, soaked beef bones added to cold water and boiled, fished out and rinsed off the foam.

2, beef bones back into the pot, add enough water, high heat to boil, during the period of non-stop skimming off the foam.

3, until the foam began to reduce, add green onions and ginger.

4, add Huadiao wine.

5, add a little vinegar; turn to medium heat, continue to simmer, during which continue to skim off the foam, until there is no longer foam floating appear.

6, simmer for about 4 hours; radish into the pot, add the simmering beef bone broth, cook until the radish is cooked and soft, seasoned with the right amount of salt; eat with a little parsley, taste better.

1. Radish washed and cut into squares, beef cut into squares, blanch the blood with boiling water

2. 2 tablespoons of soy sauce and 1 tablespoon of cooking wine and a little sesame oil to marinate the beef for 15 minutes or more ~

3. Pan heat a small amount of oil, the dried red chili pepper with the hands of a pinch crushed into the pot, and then add the ginger, garlic and pepper chili, and then put the beef stir fry a few times, add water.

4. Change the pot, replace the beef with soup in the soup pot, cook on low heat for 60 minutes or more, put a beef soup stock in the process to increase the flavor.

5. Put in the chopped white radish pieces, add salt, chicken seasoning. After that, cook for another 10 to 20 minutes~

6. Turn off the heat and sprinkle a little pepper, you can drink it.