main material

200g of beef brisket, 20g of white radish 1 00g, 20g of carrot, 0g of garlic sprout10g, 0g of ginger1g, proper amount of aniseed, cinnamon and starch.

condiment

30g cooking oil, sesame oil 1 tsp, oil consumption 3 tsp, soy sauce 1 tsp, broth 2 tsp, cooking wine 2 tsp, a little pepper, refined salt 1 tsp, monosodium glutamate12 tsp.

2 practice

1. Cut the bought brisket into pieces and soak it in clear water for half an hour. Change the water in the middle to soak the blood as much as possible.

2. Then blanch the beef brisket.

3. Shoot the ginger into large pieces, cut the onion into sections, peel the whole garlic, and cut the white radish into large pieces.

4. Pour oil into the wok, stir-fry onion, ginger and garlic, turn off the heat, add two pieces of fermented bean curd, one piece of south milk and a spoonful of post sauce, and stir-fry.

5. Pour in the cooked beef brisket, add two star anises and a small piece of cinnamon, stir fry, then cover the pot and stew for a while. When the water in the beef itself is dry, add water to the pot, at least until the brisket is boiled. 6. Pour into the teapot and stew.

7. After one hour, add the white radish pieces, season with salt, and continue to cook for two hours (this is also a dish: stewed beef brisket with radish).