Ingredients
300g brisket, 500g white radish, 4 dried hawthorns, 3 cilantro, 5 dried chili peppers, 1 large piece of ginger, 3 cloves of garlic, 3 tablespoons of cooking oil, 80g of hot pot cooking seasoning, 20 peppercorns, 2 star anise, 1 teaspoon chicken broth powder, 1 tablespoon of Aji-Shok Soy Sauce, 1 teaspoon of sugar, ? tablespoon of white wine, salt to taste
Practice
1: Wash and cut the beef brisket into cubes.
2. Pat the ginger.
3, blanch the brisket in boiling water to remove the foam.
4, frying pan with oil, oil is hot, medium-low heat add hot pot base stir fry.
5, add peppercorns, star anise, ginger, garlic, dried chili peppers stir fry.
6: Fill the pot with water, add soy sauce, white wine, and beef brisket and bring to a boil (the water should not be over the brisket)
7: Transfer all the soup and ingredients into the casserole dish, and add soy sauce, chicken powder, sugar, and hawthorn and mix well.
8. Bring to a boil over high heat, then cover and simmer over low heat for 2 hours until the brisket is tender. If you have a pressure cooker, you can save a long time.
9: Peel and cut white radish into cubes.
10, to the original juice with water and salt, put the radish cook until cooked through (water to not over the radish shall prevail)
11, the cilantro washed and cut into segments.
12, the radish on the bottom of the bowl, covered with brisket, and then pour the soup, sprinkle cilantro can be.
Brisket stewed radish practice two
Materials
Brisket (cut into small pieces) 350 grams, radish (cut into large pieces) 100 grams, Ingredients 1, 1 small section of green onion, 2 slices of ginger, 3 garlic, anise 1, 1 small slice of cinnamon, 1 fruits of the grass, 2 jujubes, 2 cinnamon, salt, dry chili peppers, icing sugar (at will), 1 spoon of cooking wine, Ingredients 2, onion.1 small section of 2 slices of ginger, 2 pieces of garlic, salt.
2. pot of oil seventy percent warm, under the onion, ginger, garlic burst incense, change to a small fire to simmer the oil fragrance, and then pick up the onion, ginger, garlic out of the frying pan.
3. Pour in the brisket over high heat and stir-fry to brown, drop the cooking wine and stir-fry for 1 minute more, add the turnip chunks. Put ingredients (a) or (b), preferably not at the same time.
4. Pour warm water over the brisket radish, cover the pot with a lid and simmer slowly, will be cooked when the salt seasoning.
5. Brisket can be cooked.
Brisket stewed radish practice three
Materials
Brisket a catty, white radish a, ginger 5 pieces, garlic 4 cloves
Practice
Bought brisket washed clean, empty dry water, cut into small pieces of about 2CM standby, a little oil in the pot, seventy percent of the heat to add the cut brisket, ginger, garlic, stir-frying and coloring and then poured into the purple casserole. Boil over high heat, skim off the foam and turn to low heat, simmer for 1 hour. Peel and cut white radish, add after one hour, while adding two teaspoons of salt, continue to simmer for 20 minutes.
The Sichuan way of eating it is to dip the beef and radish into the seasoning, so you can make your own seasoning to suit your taste.
I adjusted to add: minced garlic, minced ginger, chopped green onion, Jiang oil, chili oil (resuscitation oil pepper) sesame oil, sugar, vinegar, chicken essence, monosodium glutamate (MSG), pepper powder
Practice four, white radish stewed brisket
Materials
500 grams of brisket, 1 white radish, 1 piece of ginger, aniseed 2, red dates 4, onion, salt
practice
1, beef brisket before stewing, the whole piece of it with water repeatedly soaked rinsing, try to bleach the blood water.
2, 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)
3, the pot to add a sufficient amount of water, high heat to boil, will be boiled out of the froth constantly skimming out, this is to ensure that the soup quality of the important steps, be sure to skim constantly, until the soup is very clean.
4, maintain a high fire to cook about 20 minutes, fish out the brisket, cut into small pieces with a knife.
5, pour the small pieces of brisket into the original soup, add ginger, star anise, broken scallions and red dates (remember not to add salt at this time), bring to a boil over high heat and then turn to low heat and simmer for 1 1/2 hours.
6, white carrots cut into large pieces, add cut pieces of white bok choy, cook for about 30 minutes, add salt to taste can be.