Sauce/spoon: 2 columns of Hou sauce, 2 south milks, 2 pieces of Guanghe fermented bean curd, oyster sauce 1.5, peanut butter 1.

Stewed materials: star anise, cinnamon, dried tangerine peel, fragrant leaves, dried peppers and rock candy.

Exercise:

1. Add ginger wine to the sirloin, wash the foam and cut into pieces.

2. Stir-fry ginger/garlic/onion with oil in a hot pot, and pour in the sauce to stir fry.

3. Pour in the brisket and stir well.

4. Put a layer of white radish on the rice cooker/casserole and pour in the fried beef brisket.

5. Add spice rock sugar, stew the beef brisket in clear water for more than 2 hours, and add the remaining radish for the last half hour to stew together (small pieces are easy to cook, and the time for stewing large pieces should be extended).