1, practice one
Materials: 500 grams of beef brisket, 1 white radish, 1 piece of ginger, 2 star anise, 4 red dates, a large onion, salt.
Practice: brisket in the stew before the whole piece of water with water repeatedly soaked rinsing, as far as possible to bleach the blood water. The whole piece of beef brisket directly into the pot of cold water (do not change the knife before stewing in the pot, do not fly water, and do not need to stir-fry incense). Add enough water to the pot and bring to a boil over high heat, skimming out any froth that comes out of the boil constantly, this is an important step to ensure the quality of the soup, make sure to keep skimming until the soup is very clean. Keep cooking over high heat for about 20 minutes, remove the brisket and cut into small pieces with a knife. Pour the small pieces of beef brisket into the original soup, add ginger, star anise, chopped green onion and red dates (remember not to add salt at this time), bring to a boil over high heat, then turn down to low heat and simmer for 1 ? hours. White radish cut into large pieces, add the cut pieces of white bok choy, cook for about 30 minutes, add salt to taste.
2, practice two
Materials: beef brisket 500g, 1 potato, 1 white radish, half an onion, 1 star anise, half a scallion, 5 slices of ginger, 1 tablespoon of cooking wine, 1.5 tablespoons of dark soy sauce, a small amount of sugar, a small amount of salt.
Practice: cut the brisket into large pieces with flowing water hair repeatedly rinsed clean, dry water. Potatoes, onions, white radish and other materials clean. Potato, white radish cut roller knife block, onion cut block spare, ginger and scallion sliced, star anise rinse. Put cool water in a pot with two slices of ginger, put the beef block blanching, water boiling and continue to cook for three minutes, until the beef spit out the blood foam, fish out with hot water rinse clean. Heat the oil in a pan over medium heat until 60% hot, add the white radish, potato and onion in turn, sauté until 80% mature (the potato transparent edges are a little browned), remove and set aside. Use the remaining oil in the pot to add green onions, ginger, star anise and stir fry. Add the blanched beef brisket and stir-fry for a few minutes, then add a tablespoon of cooking wine and stir-fry for a few minutes. Add enough hot water, turn down the heat and simmer for 1.5 hours. Add one and a half tablespoons of dark soy sauce, a little sugar and salt to taste. Pour the potatoes, carrots and onions into the pot and put them together with the beef to simmer for 15 minutes, turn up the heat to thicken the soup in the pot.
3, practice three
Main ingredients: 200 grams of beef brisket, 100 grams of white radish, 20 grams of carrots, 10 grams of garlic cloves, ginger, 1 small piece of seasoning, cinnamon moderate, starch moderate. Seasoning: 30g cooking oil, 1 tsp sesame oil, 3 tsp oyster sauce, 1 tsp soy sauce, 2 tbsp stock, 2 tsp cooking wine, pinch of pepper, 1 tsp refined salt, 1/2 tsp monosodium glutamate.
How to do it: Cut the beef brisket into cubes and soak it in water for half an hour, changing the water in between so as to soak out as much of the blood as possible. Then blanch the brisket. Ginger large pat loose, scallion cut into sections, garlic whole peeled, white radish cut roller blade large pieces. Stir frying pan into the oil onion, ginger and garlic into the stir frying flavor, turn off the heat, add two pieces of curd, a piece of milk, a spoonful of sauce slightly stir fry a little. Pour into the blanched beef brisket and add two star anise, a small piece of cinnamon stir-fry, and then cover the lid of the pot to simmer for a few moments, such as the beef itself is dry, it will be added to the pot of water, at least not more than the beef brisket 6, such as the water boiled, then poured into the purple clay pot stewing. After an hour add white carrot pieces, add salt to taste and continue to cook for two hours.