The radish beef stew is a very common dish, but it is not easy to make it well.

Main ingredient: 1,000 grams of beef ribs

Working ingredients: 500 grams of radish? 150 grams of raw chicken fat?

Seasoning: salt, pepper, cooking wine, onion, ginger, each moderate

Method:

1. first beef ribs cleaned, put into the pot and mixed with the right amount of water, boiling boil through the fish, cut into 3 ~ 3.5 cm size of the block, and then rinse with water; boil beef water precipitation filtered impurities, to be used; radish peeled, cut into large pieces.

2. Take a large casserole into the beef block and ginger and onion, pour in the boil beef water and the appropriate amount of water (one time to add enough), put on high heat to boil, skimming floating foam, and then put cooking wine, raw chicken oil, stewing beef sixty (fire bar) when the next radish block, salt, monosodium glutamate (MSG) and pepper seasoning, and continue to stew until the radish is soft and ripe is complete.

Features: clear soup, fresh and crispy beef, rich and mellow flavor.

Making points:

1. do radish beef stew is best to use fresh beef ribs, this is because the yellow beef stinky flavor than other beef light, more suitable for doing stew dishes; and secondly, because of the ribs have a long time to cook and the shape of the characteristics of the non-disappearance.

2. The beef ribs should be rinsed with cold water before boiling, and then cut into pieces after boiling, so as to make the stew out of the beef block forming better.

3. Chicken oil is an indispensable ingredient, which can add freshness and flavor to the beef soup, but also make the radish eat more moist rather than tasteless.

4. Stewing soup should be added to a full, first large fire boil, and then slow simmering, the best with a large casserole stew (kitchen in large quantities can also be used in large stainless steel bucket), this is because the casserole pot polyothermic strong, and slow heat dissipation, stewed out of the beef soup flavor thick.