1. Cleaning: Washing is the most troublesome. It took me a long time to clean the bullwhip. Cut the outer skin and scald it with boiling water. Take it out and tear off the outer skin. Then cut the urethra and use a knife to scrape off the dirt bit by bit. Wash it and put it in a pot. Put water in the pot and boil the excess blood and dirt. Take it out, then cut it into knuckle lengths and set aside.

2. Stir-fry: Put oil in the wok, add spices and fry until fragrant. Add onions, ginger and peppercorns, pour in the cut beef whip, add a little cooking wine and stir-fry until fragrant.

3. Stew: I am using a pressure cooker here. You must know that beef is difficult to cook, let alone beef whip. Pour the fried beef whip into the pressure cooker, add broth, Codonopsis pilosula, angelica root, and wolfberry. Press the pressure cooker for half an hour. The beef whip will be cooked by now.

4. Finally, after the gas in the pot is released, add the chopped radish, simmer for a few minutes, add seasonings, mix well, and it is ready to eat. The beef whip stewed in this way has a fragrant aroma.