1, materials: 800 grams of beef brisket, 300 grams of white radish, cooking oil moderate.

2, Accessories: 2 spoons of salt, 3 spoons of cooking wine, 3 spoons of soy sauce, 1 spoon of dark soy sauce, 1 large onion, 1 piece of ginger, 2 slices of coriander, 2 petals of Chinese herbs, 6 slices of hawthorn, 1 small piece of cinnamon, 4 cloves, 2 dried chili.

3, brisket cut into squares, immersed in water, cleaned twice, immersed for half an hour, change the water once in the middle, soak away the blood, remove the fishy gas.

4, sit in a pot of boiling water, water boiled under the ginger, scallions, cooking wine, and then fish out the beef into the pot, blanch again to get rid of blood and dirt.

5, fishing out water control.

6, large onions cut into segments, ginger cut into slices.

7, frying pan sitting on the fire, heat into the appropriate amount of cooking oil, down into the onion, ginger stir fry flavor, down into the other seasonings stir fry incense.

8, the blanched beef nan, poured into the pot, stir fry the vapor, add 3 tablespoons of cooking wine, continue to stir fry, and then add 2 spoons of soy sauce, half a spoon of soy sauce stir fry evenly. Add salt before removing from the pan.

9, add the right amount of water.

10, the pot opened, transferred to the casserole, cover the lid, simmer for 2 hours.

11, cut the white radish into thick slices, add to the pot, and then stew on low heat for 20 minutes until the radish is soft.