Ingredients

Main Ingredients

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Beef Brisket 700g

Supplementary Ingredients

White Radish

1 Stick

Carrot

1 Stick

Red Jujubes

10pcs

Seasoning

Salt

Amount

Scallion

Amount

Ginger

Amount

Wine

3 tbsp

Pepper

Small

Cilantro

Amount

Radish and beef brisket soup

1. Drain the water, cut the white radish into large pieces, carrots cut into large pieces and spare, ginger slices, scallions cut into pieces

2. brisket whole piece of boiling water into the Sichuan hot, remove into the electric pressure cooker. Add green onion, ginger, jujube, Shaoxing wine, whole brisket, white radish, carrot and simmer for about 40 minutes

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3. When the time is up, take out the cooked brisket. Season with salt and pepper and sprinkle with cilantro for soup

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I made the remaining brisket: Fish-Scented Beef Brisket

Cooking Tips

1. If you use normal pots and pans with a lid and bring it to a rolling boil, change the heat to a low simmer and cook for 1.5-2 hours.

2, ginger and jujube together with the effect of stomach, so boil broth when you put the ginger on the hand and then throw a few jujubes into the stew together, the soup will also have a slight sweetness.

3, the stewed whole piece of beef brisket cut into bite-sized pieces plate. Cooking the beef in one piece, and then cutting it into pieces when you want to eat it will retain more of its aroma.