Today's food class at Zhengzhou New Oriental Cooking School brings you a hard dish - stewed beef brisket with radish, beautiful!

Ingredients:

Beef brisket?400g, white radish 700g, 2 dried chili peppers, 2 cloves of garlic, 1 star anise, 3 slices of sesame leaves, 1 piece of cinnamon, 20g of rock sugar, 30g of light soy sauce, 3g of salt, 7g of light soy sauce, 30g of sriracha sauce, 1000ml of water.

How to do:

1, radish cut into pieces, cut the brisket into pieces and let go of the water to blanch once;

2, blanched brisket into the cast iron pot in a low heat stir fry dry moisture;

4, put the big spices, stir fry incense;

5, pour into the radish pieces;

6, put salt, soy sauce, soy sauce, rock sugar stir fry evenly;

7, inject water and cover with a lid and simmer for 1.5-2 hours;

8, add the cubed beef tendon and toss for 10 or so, turn off the heat and cover, simmer for 4-5 minutes.

Tips:

1. white radish when buying to adjust the solid, heavy-handed;

2. if there is no beef tendon, add more brisket or directly omit it;

3. simmering to pay attention to the water there is no boil dry, you can try the brisket's taste, not enough to soften the amount of water again and then simmering for a while;

4. there is no cast-iron pot can use casserole instead, you can also use a pressure cooker to press the brisket for 30 minutes, and then turn the ordinary pot with radish stew.