★Full Mom's Kitchen★ Every year, once the fall and winter seasons, I like to start making soup, October Beijing has begun to turn cold, the home is not yet heated, the best way to warm up is to eat ~ drink ~, the stomach inside the food, the body will be warmed up. White radish clear lungs and throat, beef and blood, rich in nutrients; I do more light, the child can also drink, full of treasure from the kindergarten back, all the way to the hands and feet are cold, to the home of a bowl of hot soup, immediately restored (chao) recovery (ji) live (tiao) power (pi). My favorite or sprinkle some white pepper, add a little vinegar hot and sour taste, out of the pot after their own seasoning can be.

By ManchuMotherKitchen

Ingredients

Brisket 400 grams

White radish half

Maintaining wine moderate

Soy sauce 1 spoons

Scallion 1

Ginger moderate

Salt 1 spoons

Scallion 1

Practice step

To do so, you need to make sure that you have the right ingredients for the dish, and that they are not too spicy. 1, beef brisket washed and cut into pieces, I removed almost all the fascia, bought more than a kilogram of meat, remove the remaining 400 grams or so.

2, half a carrot, cut into pieces.

3, cut some sliced ginger and scallions, and then cut some minced green onions to spare.

4, brisket cold water in a pot, add shallots and ginger, turn on high heat, cook the bleeding foam, with a spoon to fish clean.

5, another fire, put the oil, oil heat into the minced onion and ginger, sautéed.

6, beef cooked directly out of the pot.

7, add wine, appropriate amount of soy sauce, stir fry. Seasoning stir-fry, stir-fry flavor can be.

8, casserole put enough water, water hot, into the fried brisket.

9, into the onion, ginger, added a few grains of spices (pepper or spices with their own taste to add) Water to put enough, do not add water. The water should be put enough, do not add water halfway. Small fire boil one and a half hours.

10, and finally add white radish, and then boil 20-30 minutes, radish can bite can.

11, sprinkle salt before leaving the pot, and sprinkle some chopped green onion on the garnish after serving.

12, I'm not a big fan of using a pressure cooker, although it can be done in a very short time, but the soup is not as fresh as it would be if it was cooked slowly over a small fire.

Tips

Meat under the oil to fry a little, more flavorful, if not fried is the broth approach. Beef from the first step of cold water in the pot after blanching, halfway through the temperature should be maintained, do not become cold, beef a cold and hot will be easy to become old bite. Children eat may need time longer, I boiled for 2 hours, still have bite.

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