Bull mongrels to buy back to the pot before the best first scalded to remove the fishy taste but because of the boast of a pot to cook and want to be simple and fast, so there is a lazy way of doing it Now there are cold / hot water faucets, so in our home are directly with hot water to clean the meat while cutting the pieces of the meat can be naturally out of blood in the next is the red and white carrots cut into pieces of green onions / celery chopped and standby

2

all After the ingredients are cut, the beef + red and white radish + integrated Lubao + ginger + chili + peel + garlic + chili powder + soy sauce cream + rice wine + half a pot of water (not salty enough in the addition of a little soy sauce and can be) you can turn on the high heat boil boil and then turn to low heat and slowly simmer for 1 ~ 1.5 hours depending on the degree of rotten tendons

3

When the stew is ready to the next

4

Noodles cooked and can be served in a bowl. Add the braised beef and sprinkle the chopped green onion and celery on top and serve.