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How to make Sichuan-style roast beef with radish

How to make braised beef with radish

Materials

1 kilogram of beef, yellow beef is best, 250 grams of white radish, 10 grams of ginger, 1 gram of Sichuan peppercorns, vegetable oil 100ml, 90g Pixian Douban, 25ml cooking wine, 5ml soy sauce, 1 star anise, 1 grass fruit, 25g green onion, 100g coriander, 800ml fresh soup

Method

1. Peel the white radish, then use a cutting hob to cut the radish into approximately 2.5 cm pieces.

2. Wash the beef ribs or meat with tendons and blanch them in water. After removing the blood and fishy smell, take them out and rinse the surface, and then cut them into about 3 cm pieces. of blocks to be used.

3. Cut the coriander into sections, break the ginger, and tie the green onions into knots. Slightly chop the watercress and set aside.

4. Place the wok on a high fire, add oil and heat until it reaches 30% temperature. Add the watercress and stir-fry until the oil turns red. Add the beef cubes and stir-fry briefly, then pour in the fresh soup. After adding, add broken ginger, pepper, star anise, grass fruit, cooking wine, soy sauce, green onions and bring to a boil, then simmer over low heat for about 2 hours until the beef is just soft.

5. Finally, put the radish into the beef and cook for about 30 minutes until the radish and beef are tender and waxy. Use high heat to thicken the soup, scoop it out of the pot into a concave plate, and sprinkle with coriander. Serve.