Preparation of raw materials: 500g of beef brisket, two spoonfuls of cooking wine, four slices of ginger, two cloves of garlic, a small dish of rock sugar, two pieces of star anise, two pieces of fragrant leaves and one piece of cinnamon.

Seasoning: two spoonfuls of sand tea sauce, two spoonfuls of pillar sauce, a small piece of red fermented bean curd, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a spoonful of soy sauce;

1. Cut the beef brisket into pieces, wash it in cold water, put it in a pot, add two spoonfuls of cooking wine, blanch the ginger slices until they bleed, and take it out and wash it for later use.

2. sauce:? Two spoonfuls of sand tea sauce. Two spoonfuls of pillar sauce. A small piece of red fermented bean curd, take two spoonfuls of soy sauce. A spoonful of oyster sauce? Half a spoonful of soy sauce

3. Stir-fry minced garlic in a hot pot, add beef, stir fry, pour in juice, add more water to beef, add rock sugar and Illicium verum leaves, stew in a pressure cooker for 40 minutes, add radish pieces, and stew over medium heat until the radish is soft and sticky.