2. Wash the burdock and cut it into large pieces of 4 to 5 cm for use.
3. Cut onion and ginger into thick slices, garlic into small pieces, 3 aniseed, 3 fragrant leaves, cinnamon 1 small piece, angelica dahurica 1 small piece, a little dried tangerine peel, and tsaoko 1 small piece for later use.
4. Wash and peel the white radish and cut the hob block.
5. Put the roast beef, beef and cold water into the pot together, and add a little minced onion and ginger. Bring the fire to a boil, skim off the floating foam, take it out after about two minutes, and filter out the onion and ginger.
6. Pour a little vegetable oil into the pot, turn on a small fire, stir-fry the bean paste with warm oil for ten seconds, stir-fry the sauce a few times, and add hot water to boil.
7. Cook the cooked beef, add yellow wine, soy sauce, oyster sauce, sugar, salt and all seasonings to boil.
8. Pour more oil into the pot and heat it to 80%. Add onion, ginger and garlic and stir-fry until the surface is golden. Don't fry for too long.
9. Pour the fried onion, ginger and garlic into the stewed beef and stir well. Bring to a boil, then cover the pot and simmer for 2 hours, trying to keep the water slightly open.
10, when the beef is about to rot, put the cut radish in and stew for another 20 minutes. When eating, you can eat it directly, or you can put beef, radish and soup into a wok to boil and thicken it, and then put it into a casserole with vegetable leaves to boil, which is more delicious and rich.