Ingredients: One pound of beef brisket, one ginger slice, 5 slices of garlic, 4 cloves of garlic Ingredients: minced garlic, minced ginger, chopped green onion, soy sauce, chili oil (suyou sea pepper) sesame oil, sugar, vinegar, chicken essence, MSG , Sichuan pepper powder

Method

1. Wash the purchased beef brisket, dry it out, cut it into small pieces of about 2CM and set aside. Add a little oil to the pot and heat it up to 70%. Stir-fry the good beef brisket, ginger slices, and garlic until they change color, then pour them into the purple clay pot. Bring to a boil over high heat, skim off the foam, reduce to low heat, and simmer for 1 hour. Peel and cut the white radish into cubes, add it after one hour, add two teaspoons of salt at the same time, and continue to simmer for 20 minutes.

2. The Sichuan way of eating is to dip beef and radish into seasonings, so you can make your own seasonings that suit your taste.

3. I added: minced garlic, minced ginger, chopped green onion, soy sauce, chili oil (suyou sea pepper) sesame oil, sugar, vinegar, chicken essence, monosodium glutamate, pepper powder, and cooking wine.

Taste

The soup is mellow and has a unique flavor.