First, clean the bought beef, chop it into pieces of uniform size (it doesn't matter if it is bigger, it will shrink when it is stewed later), then put it in a basin, add enough water and soak it for more than 4 hours (the purpose of soaking is to remove blood, so that the taste will be reduced when it is cooked later).

Step 2: Then clean all the prepared auxiliary materials (the ingredients of the stew must be cleaned, otherwise it can be seen at a glance), then cut the onion into chopped green onion, cut the radish into small hob pieces (slightly smaller, so that the pot looks more symmetrical with the beef), and cut the ginger into small pieces for use (water-shaped pieces).

Step 3: Add clean water to the pot, blanch the beef (the purpose of blanching is to remove dirt, and the smell of the pot will be greatly reduced), and then pour it out after three minutes (the blanching time must be long, so that the blanching effect can be achieved).

Step 4, then scrub the pot clean, then add water (adding more water this time will affect the taste of the soup), add ginger slices and a proper amount of cooking wine, and add the previously blanched beef.

Step 5: Bring the fire to a boil, and then simmer for 90 minutes. When the beef is slightly chewy, add the white radish and simmer for 10 minute (all the ingredients are cooked at this time), add the seasoning such as salt, chicken essence and monosodium glutamate (the taste is refreshing), and finally put it on a plate, sprinkle with chopped green onion and coriander, and call it a day.